Rhubarb (roll the R for emphasis)

So, today was baking day! Yay! Rachel and I ventured out into the unknown, chopped up the wild rhubarb plants of doom, and tromped back to base with our kill.

We decided to make our world famous rhubarb crisp.

'Tis delicious.

Now, the only problem was that I got a little chop-happy and decapitated twice as many stalks from the rhubarb plants than we needed. (Hark! What dreadful dole is here?) Heh. Rachel said to throw them out.

AH HAH. Silly girl.

I had plans.

1. Blend the extra 1 pound of rhubarb with a little bit of water.
2. Put it in a pan, cook it for 5 minutes.

3. Meaaaanwhile, beat an egg white until it's stiff.


4. When the nasty-looking rhubarb goo is somewhat near room temperature, add 3/4 of sugar and a teaspoon of vanilla.
5. Beat it. (just beat it.) (That is, after you add in the egg whites, of course.)
5. Then freeze it for a bit, then beat it again, and freeze it a little bit again, then beat it again, then freeze it. (That's beat three times and freeze three times).

And then wake up tomorrow and see what it's like.


CAUTION: Cover your mixer and bowl with a towel or else the toxic goo will splatter over your entire kitchen. Also, do not unscrew your mixer from it's base. The liquid will come out of the container like some sort of oozy volcano.

AUCHTUNG: Kangurus mit rotes regenmantel und garnelangeshmacht!