As the weather gets cooler, the “comfort” food that I cook leans more towards soups and stews. I distinctly remember the smile on my Grampa Pete’s face (above) when he’d smack his lips and say “If we’re lucky, maybe Grandma will make us some rrrubabboooo”! When he’d roll his r’s and stretch out the ‘boo” it sounded magical and mysterious – like there was nothing better in this world! Auntie (Lilly) says that Grandma (Ida) might use a rabbit or duck and add some salt pork (when they had it). They broke their galette into small pieces to soak up the broth.
Rubaboo is a stew or porridge that nourished early French fur traders and Métis people of North America. The word “rubaboo” is a blend of the French word “roux” (flour thickener) and the Ojibwe word for soup (“naboob”). Rubaboo is traditionally made of small game or birds. Pemmican and maple sugar were sometimes used for flavoring. Wild parsnip (li navoo) onion, and prairie turnips might also be added.