Eating Fresh: How to Make Homemade Rhubarb Custard

Getting ready to make custard

Editor’s Note:  Cooking and baking with fresh food doesn’t have to be complicated. Author Kathy Harrison will show you how to use rhubarb from your backyard to create a simple, mouthwatering dessert. Enjoy!

After a winter of food primarily from the freezer, root cellar or cannery, it is time for something fresh. Today I found the rhubarb poking up. Rhubarb is not fancy. It doesn’t have the panache of asparagus not the beauty of a strawberry. It is rather plain but therein lies its virtue. It is a reliable old friend, growing well despite erratic weather. It is just as happy during a warm, dry spring as it is when April is wet and cold. I think every yard should have a clump or two. Continue reading

Amish Lenten Soup Recipe

Unbreakable Soup Plate Set

Soups, salads, the main course with that savory sauce – these timeless soup plates are just the right depth and size for all of suppertime’s fixings. And since ours are made of stainless steel, they won’t break if you drop them, unlike porcelain versions.

In our family, we observe the season of Lent by abstaining from meat on Fridays, but also on many other days. In fact, my husband and I decided to give up meat completely this year, as both a spiritual exercise and for health reasons. So when I came across this simple Lenten soup recipe, I was intrigued. A little searching led me to discover some very useful information.

It seems at many local Amish church services – which can last up to a three hours, I’m told – this soup is served afterward to babies and toddlers. It’s called “baby soup.” I can imagine why the little ones (and their mothers) must love it: it’s warm, filling, comforting and uses incredibly simple ingredients. Other sources told me the soup used to be served to everyone after Amish church, with large bowls set upon tables and several people eating from one bowl. Today, a typical after-church meal consists of homemade bread with peanut butter spread, ham, cheese, red beets, pickles and of course, pies. We’ll talk about all THAT after Lent is over!

With this soup’s overall simplicity, a meal can go a long way when helping us appreciate our blessings as a family. That’s something I think the Amish understand well. Follow this recipe and experience its wholesomeness for yourself.

White Beans

Amish Church Soup/ Simple Lenten Soup (Serves 4)

  • 1 yellow or white onion, chopped
  • 1/4 cup butter (1/2 stick)
  • 3 cups cooked navy beans
  • 4 cups milk
  • Homemade or whole wheat store-bought bread, cut into bite sized pieces
  • Salt and pepper to taste

Cooking Instructions:

  1. Melt butter in a large pot. 2.
  2. Add chopped onion and saute until soft. 3.
  3. Add beans and milkand stir to combine. 4.
  4. Bring just to boiling. Ladleinto bowls and add bread cubes.
  5. Season with salt and pepper to taste and serve immediately.