Summertime Cravings: Womb Service

I’m linking up with Katrina at ‘Cedars and Tiny Flowers’ for a post on pregnancy cravings. When I was pregnant with Blaine in the winter (he was born in March), I craved butternut squash soup like you wouldn’t believe. Sometimes I’d have it for lunch, then come home and have a little bowl as a snack. Then I started craving red foods, like strawberries and tomatoes.

This time around, summer is in full swing and the heat is a little bit of an appetite suppressant. Oh, don’t get me wrong, I still manage to gain enough weight to stay on the high end of this little mathematical beauty:

The result. I always seem to be on the upper side of uh-oh.

I blame carbs; they are my weakness. My craving, though? It’s rhubarb pie. I could eat it all day long. Mind you, I’m not a “pie” person. I would usually rather eat chocolate in any form – ice cream, candy bar, piece of Dove that I found in my glove box…you name it. But I am all about the pie lately. I’ve made three pies in the last few months and have even perfected my own recipe. In case you would like to try it, here it is:

Pie (1 of 2)

Ashlee’s Rhubarb Craving Pie

Ingredients:

Filling
1 Tablespoon orange zest
~4 Cups diced fresh rhubarb
1/2 Cup white sugar
4 T quick-cooking tapioca
1 frozen Marie Calendar’s pie crust (They’re pretty cheap at 2 for about $4.50. Totally worth it.)

Crumb Topping
1/2 Cup oatmeal
1/2 Cup brown sugar
1/4 Cup butter
1/2 Cup flour

Directions:

  1. Preheat oven to 400 degrees (205 degrees C).
  2. In a medium bowl, mix together rhubarb, orange zest, 1/2 cup sugar, and tapioca. Spoon into the still-frozen crust.
  3. In the same bowl (hooray for saving dishes), combine the flour, oatmeal, brown sugar and cold butter. Use a pastry cutter or fork to ‘cut’ the butter into the mixture until it’s crumbly. Pour over the rhubarb. (I like a nice big pile on the pie so it has a sort of “crumb cake” topping.)
  4. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for an additional 35 minutes.
  5. Eat with / without vanilla ice cream.
  6. Eat again later straight out of the fridge for a snack.
  7. Eat with a cup of coffee for breakfast.

Pie (2 of 2)

For only about $6, this is an amazing pie. Rhubarb costs me about $3 a bunch at my local farmer’s market, and a whole pie would run you about $13 at your local bakery / Village Inn, etc. And if you’re lucky (like me), you have a string-bean of a husband who “forgets” to eat entire meals and never craves anything (except maybe a cold beer after work)…so you get to eat pretty much the whole thing. Just me and baby. Little, one-pound growing baby.

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