Rhubarb pie & Cummings in my heart

i carry your heart with me(i carry it in

my heart) i am never without it(anywhere

i go you go,my dear;and whatever is done

by only me is your doing,my darling)

                                    i fear

no fate(for you are my fate,my sweet)i want

no world(for beautiful you are my world,my true)

and it's you are whatever a moon has always meant

and whatever a sun will always sing is you

here is the deepest secret nobody knows

(here is the root of the root and the bud of the bud

and the sky of the sky of a tree called life;which grows

higher than soul can hope or mind can hide)

and this is the wonder that's keeping the stars apart

i carry your heart(i carry it in my heart)

© E.E. Cummings - 95 Poems, 1958 

Rhubarb pie

adapted, slightly from Delhaize magazine may 2012

200 g rhubarb, chopped

150 g caster sugar

2 eggs

50 g butter

50 g cornstarch

125 g self-rising flour

5 T buttermilk

2 T cane sugar

one: preheat oven to 350°F/ 180°C
two: mix the eggs together with the sugar and butter; use a kitchen robot if you have one.
three: add the flour, cornstarch and buttermilk, keep on mixing until toroughly combined.
{The cake batter will be on the thick site, not pourable}
four: butter a baking pan. Add a dusting of flour to coat the pan.
five: spoon batter into the prepared pan. Top batter with the rhubarb. Sprinkle generously with cane sugar.
six: bake for 40 minutes or until a skewer inserted in the center of the cake comes out clean.
seven: allow cake to cool to room temperature before slicing to serve.  Serve with a dollop of whipped cream and {mashed} strawberries.

Ólafur Arnalds - Ljósið 

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