Strawberry-Rhubarb Pie

Spring brings an interesting group of vegetables to the market. I have been teasing Andrea and Jacqueline for a while that I was going to do something with Rhubarb. I think I finally figured it out after attempting more than once try to make this pie. Jacqueline and I made these last weekend and I think it turned out great.

2 lbs of rhubarb
2 quarts of strawberries(you could add a third if you really like strawberries)
sugar
2 packs of unflavored gelatin
Splash of Rum--A splash is bigger to some than others
2 Graham Cracker Pie Crusts

Chop the rhubarb and cover with sugar in a glass bowl. Let it sit. Seriously. Just let it sit. For 30 minutes to an hour. Its going to produce liquid and interact with the sugar. (Jacqueline likes the taste of this raw!)
Quarter the strawberries and place them in another bowl.
Pour the contents of the bowl with the rhubarb in it into a sauce pan and simmer.
Add the Rum and Gelatin to your sauce pan.
Let it bubble. The rhubarb will break down and this mixture becomes a very pie filling like consistency. Allow it cool a few minutes after it becomes a thick, thick sauce.
Place some of the strawberries in the bottom of the pie crust.
Cover those berries with your rhubarb filling.
Place the rest of the strawberries on top and make it pretty!
Let it sit over-night in the fridge for some spring goodness.

We served it with whipped cream on top and it seems to be a big hit. I've seen people get seconds at least. Not bad for totally making it up as I went along.

Farfalle with Sausage and Spinach

Its been a while....This is a late inclusion to the blog since Andrea hasn't put it up on here. :-p

We were at Market Street in Colleyville the other day and didn't really know what we wanted to make for dinner, but figured that we could gain some inspiration while standing at the meat/fish counter. We stood there and nada. Nothing really appealing on sale. Nothing jumping out at us saying cook me. Blah. Jacqueline and I made a bit of side trip in a hurried fashion which gave me a chance to ponder. The in-house prepared sausage has always had appeal to me, but I've not really ever used theirs. What could we do with it? I know! Pasta dish. Here's how it shook out.

1 box of Farfalle pasta
Four small links of spicy Italian Sausage(about one pound)
1 gigantic, and I do mean gigantic portabella mushroom(think 1/2 pound)
2 bunches of fresh spinach
onion
garlic
salt
pepper
red pepper flakes
olive oil
butter/margarine

I cooked the sausage outside on the grill, to give it that good smoky flavor. Get some char on those bad boys.
Andrea sauteed the onion, garlic and mushroom in the olive oil with the spices.
She then wilted the spinach(go slow as its got to shrink to fit in the pan) on the same pan using some chicken stock.
Prepare the pasta as the directions state and drain the water.
Dice up the sausage after it has had a chance to cool just a touch.
In the pan you used to make the pasta, dump the pasta back in and add in the butter to coat. Stir in the sausage and then add the wilted spinach concoction. This will take a couple of moments, but you will be rewarded.

We served this some crusty garlic bread and a glass of red wine. Excellent!