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”.
A further google of Mums “Rhubarb, Cheese and Onion pie revealed some recipes including this one for RHUBARB CHEESECAKE
- ⅓ Cups soft Butter
- ½ Cup chopped Walnuts
- 1 ¼ Cups Flour
- ½ Cup Brown sugar
- 1 teaspoon Vanilla
- Combine all crust ingredients in bowl.
- Press mixture into bottom of buttered 20 cm Springform Cake pan or large pie plate
- Bake 375°C for 15 minutes.
- 600 grams Cream Cheese, softened
- 3 Eggs
- ¾ Cup Sugar
- 2 teaspoons Vanilla
- Combine all filling ingredients in bowl, beat until smooth.
- Pour over crust.
- Bake 15 to 20 minutes.
- 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
- Mix rhubarb, sugar and cornstarch in pan.
- Stir in water and cook over medium heat until comes to boil and is clear and thick and rhubarb is tender.
- Add vanilla and Jelly.
- Spread over cheesecake.
- Chill until well set.