Rhubarb, cheese and onion pie…for Dinner???

Whenever we asked what was for dinner – that was the answer “Rhubarb, cheese and onion pie” and although it was never actually served I always wondered (rather perversely) what it might actually taste like.  In other families the standard response is “Monkey spew and dog s**t”, ” Wind Pie with Air Sauce!!”,  “Pigs bum with parsley sauce”,  “pigs**t n cauliflower” or “Pickled Eels feet”.

Where do parents come up with these nonsensical meals??  A quick google discovered a  shanty called “Blow Boys, Blow” from the early 1800’s by Lesley Nelson-Burns which reveals in verse eight..

And what d’you think they’ve got for dinner?

Blow, boys, blow!

Pickled eels’ feet and bullock’s liver.

Blow my bully boys blow! 

There is a menu variation on this…..”pickled eels feet and fart sauce”.

Rhubarb

A further google of Mums “Rhubarb, Cheese and Onion pie revealed some recipes including this one for RHUBARB CHEESECAKE

CRUST
  • ⅓ Cups soft Butter
  • ½ Cup chopped Walnuts
  • 1 ¼ Cups Flour
  • ½ Cup Brown sugar
  • 1 teaspoon Vanilla
  1.  Combine all crust ingredients in bowl.
  2. Press mixture into bottom of buttered 20 cm Springform Cake pan or large pie plate
  3. Bake 375°C for 15 minutes.

CHEESECAKE FILLING

  • 600 grams Cream Cheese, softened
  • 3 Eggs
  • ¾ Cup Sugar
  • 2 teaspoons Vanilla
  1.  Combine all filling ingredients in bowl, beat until smooth.
  2. Pour over crust.
  3. Bake 15 to 20 minutes.

RHUBARB TOPPING

  • 6 Cups chopped Rhubarb (2 cm Pieces)
  • 1 Cup Sugar
  • 2 Tablespoons Cornflour
  • 1 Cup cold water
  • 1 tespoon vanilla
  • 1 packet strawberry Jelly crystals
  1.  Mix rhubarb, sugar and cornstarch in pan.
  2. Stir in water and cook over medium heat until comes to boil and is clear and thick and rhubarb is tender.
  3. Add vanilla and Jelly.
  4. Spread over cheesecake.
  5. Chill until well set.
This serves well with Strawberries, Yoghurt, Cream…or whatever it is you have.

“My menu consists of 2 options kids…take it or leave it”


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