Life Is Strange 2-FULL UNLOCKED (Uncracked) Dna Hack
Siri Vonbank
Until a few years ago, rhubarb was a stranger to me. The word, the sight of the plant, the tang of the taste, were all unfamiliar. I blame my culinarily sheltered childhood. Mr A&N, on the other hand, having grown up in God's own rhubarb triangle, can't hear the rumblings of the syllable 'rhuuuu' without getting a tear in his eye.
I was skeptical about its worth. It's a strange looking character, growing like giant fronds of swiss chard and thriving in the winter. "But what does it taste like?" I curiously asked the Yorkshire-based A&N clan. "Oh, awful in its natural state" was the universal response. Bitter. Stringy. The leaves are poisonous. This was sounding like one of Those Very British (quirky) Things. "So how do you eat it?" I wondered, skeptical facade uncracked. Boiled in tons and tons of sugar, I was told, which makes it taste "wonderful". It seemed an obvious truth to me that anything boiled in its own weight of sugar would wind up tasting pretty good, but they were adamant I needed to allow rhubarb into my life.
With the steady drip-drip of rhubarb each winter, it turns out I was wrong to doubt the goodness of rhubarb. It is tangy (to put it mildly) but part of the joy comes with balancing that with other flavors, either sweet or savory like Freddie just tried in The Great Big Vegetable Challenge. With its improbable pink color and its love of frost, it is a ray of brightness in the winter gloom. Forced rhubarb in particular is a funny creature, grown and picked in dim candle light since anything brighter would stop its growth. It's also very healthy, having only 7 calories per 100 grams and is full of vitamin C and calcium. I'm such a convert that I'm being tempted by the Wakefield Rhubarb Festival from the March 7 - 8.
I knew I'd find some forced rhubarb at my favorite British produce stand at my local market, and so I tried to think of the best use for it. My friend Lorraine who lives in Oman very generously mailed me some Madagascan vanilla pods she picked up cheaply in her market (markets are wonderful things) so I was eager to use those at the same time. Rhubarb with vanilla custard is an obvious combination, but I felt more in a cakey mood. Cue the rhubarb cake, with a light vanilla bod, mushy tart middle layer of rhubarb, and a crunchy nutty crumble. It was, in a word, wonderful, just as I was promised rhubarb would to be.
Rhubarb Crumble Cake (lightly adapted from the National Trust recipe)
Makes an 8 inch cake
- 3 oz butter
- 3 oz caster sugar
- 2 eggs
- 3 oz self-raising flour
- 1/4 tsp salt
- 1/2 vanilla pod or 1 tsp vanilla essences
- 2-3 Tbs milk
- 1lb rhubarb
- 1 Tbsp demerara sugar
I found your site via Divine Domesticity. I used to make a rhubarb cake all the time. I lost my recipe and the place where I got the rhubarb isn't an option anymore.
I may have to research and see about growing it myself. The cake looks delicious :)
Annemarie rhubarb is still a stranger to me. This typically British produce is very difficult to find in the countries i live. It looks so fantastic and i've read so much about it, i cant wait to try some.Your cake tempts me even more now.
This sadly reminds us of our two winter attempts at growing 3 rhubarb plants. We have a monstrous white dog that loves rhubard more than we do and devours the plant before it even gets to leaf out. Ahhh!
We'll have to resort to store bought ones for this great recipe!
Hi Patricia - I suppose if it needs to be imported it will be a luxury item. Shame, though!
Hi Tiina - You are a very brave woman to eat it raw. Thanks for the tag - just did a meme recently but it's nice to be thought of.
Hi Emiline - it *is* very pretty, isn't it? And there's nothing wrong with having attractive food. :)
Hi Jasmine - I know, the color really belies it's winter fruit/vegetable status, doesn't it?
Hi Kevin - do give it a go if you're tempted. Very simple but it disappeared within hours of making it.
Hi Gillie - very jealous of your rhubarb patch. Hope you get to put it to good use!
Hi Anonymous - Welcome! Shame you don't have a rhubarb option any longer. I'm very tempted to grow it too, though - seems like a very sensible thing to do.
Hi Bellini - Yes, I hear it's very easy to grow - just the kind o thing I like to have in my garden!
Hi Kajal - I suppose living in warm countries isn't a likely place to pick up rhubarb in the markets. If only it traveled well, I'd send you a whole bunch in the post for you to do what you like with!
Hi White on Rice - Hee hee, your dog's actions remind me of the other half of the story of when Mr A&N's family were telling me about rhubarb. They grew it themselves, but it seems their cat liked to use it as it's peeing patch. Their mother never told them and would just boil it twice as long. The children were horrified retrospectively. :)
I love rhubarb usually with strawberries, which is a classic combination in the US. This cake is just so pretty, I can imagine it for a Sunday brunch or a shower or a tea party. I'm definitely trying this when rhubarb comes into season. Thanks, annemarie!
Annemarie, I used this recipe today. I hade to improvise a little, as I only had ordinary sugar and I don't think sr flour is sold here at all, at least I have never seen it anywhere, so I added some baking powder. The cake is very tasty, though! Just ate some with whipped cream and now I'm absolutety full!! :)Thanks again for posting this lovely recipe!
Greetings,
Tiina
Looks fantastic, annemarie. It's my first time to your blog, so hello! I'm always looking for new things to do with rhubarb, and I just found one, thank you.
I have a baked eggs and rhubarb recipe you might like.
Hi Susan - Yes, it's definitely a SUnday-lunch-with-tea sort of cake; petite and pretty but packs a lot of flavor in.
Hi Tiina - how exciting! Glad to hear you enjoyed it. :)
Hi Lore - Sorry to hear you can't enjoy the pleasures of rhubarb (even if they're acquired pleasures!).
Hi Elle - The mushy rhubarb bit was great; it made the cake bit very moist, and was excellent against the crumbly topping. Enjoy your rhubarb season!
Hi Pille - Well, I look forward to your rhubarb season so I can read about the clever things you do with that lovely pink stalk.
Hi Eric - Welcome, and thanks for stopping by. I would *love* to hear about what you've been up to with an egg and some rhubarb. Off to your blog to poke around and see if I can get to the bottom of that flavor-combination intrigue...
Eric, I wouldn't have believed that combination of ingredients could produce something wonderful, but I'm willing to have faith. Here's hoping the market tomorrow has some more fresh rhubarb, since I'm now itching to try this. Will be sure to report back the results.
Can't wait to try this. Rhubarb grows all year round in our vege patch - I give it away. The more we pick, the more it grows! Could be the wonderful wonderful soil, could be the Aussie sun......
Ausjan
Thanks for posting this recipe. I was looking for directions on how to use the vanilla bean and I think they were accidentally left out. Can you let us know how that is used in the recipe? (Too late for me tonight, I already made it without the vanilla...it's in the oven right now)
Hi Megan- Sorry for the omission - can't believe it's taken this time for someone to spot it! The extra line is added in now to the recipe. Hope the cake was still tasty, though the vanilla does add an extra something. Thanks again for the message. :)
Thanks muchly, A! It turned out really lovely with a great consistency and texture. I used chopped apricot kernels rather than walnuts because I didn't have walnuts to hand. I also mixed strawberries with the rhubarb because I didn't grow up with rhubarb and am wearing training wheels 'til I get up to speed. :)
Personally, I love going on game drives to observe animals interacting with each other and with their natural environment. I once spent a long time watching a jackal trying to break open an ostrich egg.
I was intrigued because it was in a part of the park that we had never seen ostriches before, and secondly, it seemed strange that there was only one egg. Ostriches usually lay about 10 to 15 eggs and they are easy to see because they are so big.
It was interesting and somewhat comical to watch this frustrated jackal trying desperately to fit his jaws around the circumference of the egg. He could not do it. He opened his mouth as wide as he could, and the egg just rolled away. He tried, and tried, but all in vain. After a while, he gave up in disgust and walked away to disappear into the bush.
I remained at the spot checking my camera to see if I had managed to take a decent photo, but was a little disappointed. The whole incident took place at a distance just beyond where my camera lens can maintain a respectable focus.
We would feel lucky if we saw other wildlife such as spotted hyenas, lions, jackals or eland. Then ratcheting up the rarity scale, we would feel extremely privileged to catch even a glimpse of a brown hyena, an aardvark, a caracal or a bat-eared fox.
Elephants dominate the waterholes at the AEP (and other game reserves) and do not allow much space for other animals, which is why park management put up high level electric fences to try and keep the elephants away.
Bull elephants often barge their way through the herd so they can quench their thirst at will without having to take others into consideration. Sometimes they will trumpet out loud to clear the lesser animals out of their path.
They will not, however, make way for zebras - and zebras are experienced enough to know that it is not a good idea to try and muscle your way in. It is almost without fail on a really hot day, the zebras will stand around for hours as different elephant herds take turns at having fun in the cooling waters. They make way for the next herd of elephants but the zebras can roast.
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