I appear to have invented a breadish sort of thing that is so delicious I'm not sure we'll be able to leave it there until morning--and it has to be left there till morning because of its being breakfast.
So, um I'm pretty sure it needs a name, but I'll write it out and see if I have one by the end.
Buy or be given a large amount of rhubarb.
Cut it up as if you're making Nigella's Rhubarb Custard Pie but then realize you have too much rhubarb and not enough eggs for custard. Glance at the clock to find its 2 whole hours later than you thought it was. Panic and dump all the rhubarb into a pan with roughly a cup and half of sugar and turn it on high. Stop to make supper and then discover a small bottle of orange juice and dump it over the rhubarb before it burns. Cook it down to a full delicious mush and bung it into the fridge when you realize the blueberry cobbler you made was perfectly delicious on its own.
Three days later make the bread.
3 T dry yeast
2 cups room temperature buttermilk
1/4 cup vegetable oil (or several sticks of soft butter)
1 T salt (or less)
6 to 10 cups flour or until dough is elastic and not sticky. I used all white flour because I was out of wheat but normally I would do half wheat. I do mine in my kitchen aid with my dough hook. It occurs to me that you may not want to make enough bread to feed 5 children for a week, so you could revise down accordingly.
Let it rise.
Roll it out into a huge square and spoon the rhubarb over half and then fold the dough over and pinch the edges so that essentially you have a big pocket. I'll try and take a picture before its devoured.
Bake in a 350 oven. Its probably going to be divine lathered in butter.