Making Rhubarb Turnovers

[kevin313]

It's rhubarb season in Michigan and I have a few plants in my yard that I generally harvest and freeze so I can use throughout the year.

A friend gave me a box filled with old newspaper clippings of recipes and as I was going through them (so many great recipes) I found this recipe for rhubarb turnovers. The pastry is very biscuit-like, and it these were a fun way to enjoy the rhubarb!

 

[frigilux]

Watched this one on your YouTube channel and thoroughly enjoyed it. Ralph, you've really hit your stride with the new camera. Loved the chalkboard intro, as well, primarily because it gives your studio kitchen a nice restaurant touch, but also because watching you write in your perfectly stylized script gives the opening a nice flair. It is one of the features I enjoy in your Always Analog videos, as well. Hope you'll continue to use it for future Cavalcade videos.

Glad you showed the rhubarb blowouts in the finished product--keepin' it real. The pastry looked excellent and you provided tips for minimizing the problem for those of us who plan to try our hand at the turnovers.

Love the set, the conversation and the food.

 

[vacerator]

Oh Yummy!

What I like most about pie's are the fillings!

 

[kevin313]

Thanks, Eugene!

I always say you can tell it's homemade when it's not perfect! Next time I'll seal the seams with an egg wash and/or cut a vent in the top, but these were still yummy.

The chalk board is a real love of mine - I use them in the display windows and finally got around to putting one up for the episodes.

Thanks, again.