Comments on: Strawberry & Rhubarb Pies

By: Arby

Arby — Thu, 12 Mar 2009 08:18:13 +0000

Where can i find some rhubarbs in the Phil? i live in pasay city near Mall of Asia and i can’t seem to find any, if u do know where i can get some please help i would really love to try to make some rhubarb and strawberry pies >.

By: michelle

michelle — Sun, 21 Dec 2008 02:17:15 +0000

I had no idea we had rhubarb here (Philippines). I’ve only had it when we are in Scandinavia. Sis-in-law grows it in her garden. I remember my first rhubarb encounter, I had no idea what they were. Or for that matter what to do with them.(Hmmm, do I put them in a vase? Do I chop them up? They kind of look like huge pink leafy celery.) Then she brought me a pie.

By: Rowi

Rowi — Mon, 19 Feb 2007 14:27:21 +0000

Marketman,
Thanks for the info on this root vegetable which is called “kålrot” here in Sweden, Kål (referring to the brassica family) and rot – root. Accdg. to the swedish wikipedia, this root fruit was exported to England and the English probably had a tough time remembering the name, hence they called it “swede” instead. It’s also called rutabaga in the US, the name also of old Swedish origin.

The traditional way of eating swede here is to mix it with potatoes as it has an overwhelming cabbage-like taste if left alone, hence it’s not so popular a winter vegetable as compared to parsnips or root celery.

The innovative cooks in Sweden have resurrected the swede and have used it to flavour bouillon or to roast it together with other root veggies. It’s a good alternative to the milk/cream-based gratins of old, very tasty but not too good for the weight and health-conscious.

Mix a big handful each of 2 cm sliced carrots, parsnips, potatoes, root celery and half a handful of swede in a roasting pan. Add some pressed garlic, sliced red onions and blend with good olive oil. Sea salt and freshly-milled black pepper and a bit of peperoncino to taste. Roast in 220 C until the vegetables are soft, about 30 mins. Good with game and dark meat.

Enjoy!

By: Marketman

Marketman — Sun, 18 Feb 2007 07:56:09 +0000

Tony…thanks. Never heard of a Swede before, but turns out it is also known as a rutabaga, which I have heard of… a rutabaga is a root vegetable (brassica napus) which is related to but different from a turnip. The difference between swedes/rutabagas and turnips is that the former has ridged scars near their tops… this “root” is actually not a root but the swollen base of the stem, and the scars are leaf scars…all this info from Alan Davidson’s Oxford companion to Food. I have had mashed turnips before but never mashed swedes…will have to try it the next time I am in Sweden, from where they derived their name or Scotland, where they appear to be more popular than the more commonly known turnips… ah, I have learned something again today! Thanks.

By: Tony

Tony — Sun, 18 Feb 2007 07:14:26 +0000

Marketman

A swede is a large root vegetable, ball shaped. They are best turned into a puree. Peel off the skin, cut the swede into chunks, cook in salted water until tender and drain. Then treat as if mashing potatoes, adding butter, whole milk or cream, salt and pepper. Then, either in a blender or with an electric hand whisk, puree the mixture . Put in a serving bowl with plenty of freshly grated nutmeg on top. Serve with dark meat.

Now you know.