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Mrs. Sundberg's Recipe Collection - 12 tried-and-true--one for each month of the year--featuring an introduction and tips from Mrs. Sundberg herself

The rhubarb capital of Minnesota

May 30, 2011

Listened to the show Saturday and it was not bad. I'd just finished putting together a Sweet Vidalia Tart when Mr. Keillor began his monologue. I don't know what it is, but something about listening to a good story makes all the world melt away and it's just me and that voice and the story itself, and not much else matters for a while. You feel lifted up, taken away, and return feeling a lovely sense of delight.

Road trips are like that. Departure and return, and the journey itself. It's been a while since I've taken a good road trip. The last great one took me to Lanesboro last June for the Rhubarb Festival. Whoever first said, "And a good time was had by all" had just returned from Lanesboro. They are, after all, the rhubarb capital of Minnesota, and a well-deserved name that is. There was rhubarb sauce and bars and pie and lace everywhere, and when I saw all the aprons on display, fluttering in the park, I thought I'd been raptured straight on up.

Things are different this year. The Rhubarb Festival is this coming Saturday, June 4th, 10-4 pm, and I won't be going. Not for lack of want, mind you. One of my children is about to graduate from high school, and that has to take precedence over rhubarb cream puffs. It just does. There's so much to do, and to consider, not to mention navigation of the emotional rollercoaster I've been on these past weeks. When they say, "They grow up before you know it", listen. It's true. Such delight.

Well, I've been a Vidalia girl since I graduated from high school myself, and when a dear friend handed this recipe over, I screamed for joy. Literally. And, if you knew me, you might think that is a bit odd.

Sweet Vidalia Tart

3 T butter
1 large Vidalia onion, diced
1/2 cup sour cream
1 (12 oz) can evaporated milk
1 packet dry leek soup mix
3 eggs
1 1/2 cups shredded Monterey Jack cheese
1 (9 inch) deep dish frozen pie crust

Preheat oven to 375. In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until lumps disappear. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven. Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Enjoy!

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