I accidentally mistook rhubarb for swiss chard and ended up making a swiss chard pie. Here’s the story of exactly what happened and how it happened.
Let the record reflect …
Swiss Chard Pie
Rhubarb Looks Like This
Swiss Chard Looks Like This
See any problems here? It was with great excitement this week that I saw we had rhubarb in our vegetable CSA share. Or so I thought. I immediately crafted the idea of making a rhubarb pie with it.
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I’ve never made rhubarb pie, but it sounded great. As a kid, I enjoyed rhubarb dipped in sugar. It’s been years since I’ve ate rhubarb, but I didn’t even second guess when I saw the plant in the bag.
Swiss Chard Pie
I went ahead and made the entire pie. Just before I placed the top crust on it I to treat myself to a piece of the raw rhubarb, already coated now with some sugar and seasoning. I took one bite and immediately spit it out. What in the world?! I ran to my MacBook Pro and looked up the email I had received detailing each item in our CSA share. Cheese… honey… swiss chard.
Swiss chard?!
Needless to say I pretty much panicked and threw away the sugar-coated swiss chard. I exchanged the filling for some diced apples, a bit of pie seasoning and some sugar. It was a very makeshift “apple pie” but it worked and saved me from wasting a homemade crust.
Swiss Chard Pie
What a disaster. But I only have myself to blame. Apparently, however, there is such a food as a Swiss Chard Pie. It just doesn’t have sugar in it. What’s the worst cooking or baking disaster you can recollect?
Ahahahahahah this was amazing. I love hearing silly kitchen disasters. If it makes you feel any better, I made a pumpkin bread the other day, then checked on it in the oven and thought “hmm, this isn’t cooking right, it’s got the texture of apple sauce…” this genius forgot to add flour. Because that’s not a key ingredient in bread or anything…
At least we’re blonde, gives us 1/2 an excuse…
Can’t say I’ve ever done that exact thing, but I’m sure I’ve mixed things up or swapped things out that weren’t a perfect switch. The first few times I used wheat flour I didn’t realize you couldn’t use it exactly like white. Thanks for the smile today.
I’ve made rhubarb cookies now 2 weeks in a row. When I gave a plate of the cookies to my neighbor picking up her 1/2 of our CSA crate she informed me it was swiss chard and not rhubarb. Well, the cookies still tasted good!
I have to laugh at myself. I just sat down to find out what I had bought to make a rhubarb pie. I didn’t have enough so my good husband drove miles to buy me some more. well, he was smart enough to read he sign, which said chard. he inquired of the produce person, and sure enough, I had bought chard. i’m so glad he checked. I paid 3.95 for a bunch that yielded 1 cup! what would I have done with a 12.00 min pie for my dinner party? thank heavens we can laugh at ourselves!
a single plant which looks like red silverbeet…red chard…or rhubarb. how do I know if it is safe to eat?
Any comments or advices, please, would be appreciated