Rhubarb Slush

The rhubarb season is upon us...and here's one more delicious and nutritious way to enjoy your veggies. That's right...rhubarb is a vegetable...not a fruit. It is a good source of calcium...with one cup of rhubarb juice having more calcium than one glass of milk. Of course...I would still recommend that you drink lots of milk (smile)...since we happen to have a dairy farm! But if you have more rhubarb at your disposal than you know what to do with...here is an excellent recipe for a rhubarb beverage. The recipe came from my extended family in the Okanagan Valley of British Columbia...where they grow rhubarb next to their apple orchard.

• 6 cups fresh or frozen rhubarb, cut in 1/2 in. pieces
• 7 cups water, divided
• 2 cups sugar
• 3/4 cup frozen orange juice concentrate
• 3/4 cup frozen pink lemonade concentrate
• 10 cups club soda, sprite or ginger ale

 Method:

1. In a large saucepan, bring rhubarb and 4 cups water to boil.
2. Reduce heat; simmer, uncovered for 5-8 min. or until rhubarb is tender.
3. Mash rhubarb and strain.
4. Reserve juice and discard pulp.
5. Add sugar, concentrates and remaining water to rhubarb juice.
6. Pour into a freezer container; cover and freeze until firm.
7. Let stand at room temperature for about 30 minutes before before serving.
8. Place equal amounts of slush mixture and club soda in each serving glass, or punch bowl.
9. Serve immediately.

 *I doubled the recipe in order to use a full can of each of the concentrates.    

Peach Berry Crumble

This recipe came to me compliments of my friend, Lenora. It's actually more of a cobbler than a crisp...and most colourful with the peaches and berries. I used blackberries and raspberries together with peaches...since that is what is in the freezer. I've had it with a combination of peaches, cranberries and blueberries...and it was equally good.

Topping:

• 1 cup flour
• 3/4 cup sugar
• 1/4 cup butter
• 1 egg, slightly beaten

Method:

1. Combine flour and sugar.
2. Cut in butter until crumbly.
3. Stir in beaten egg and mix well.
4. Set aside.

Fruit Mixture:

• 1 cup sugar
• 3 tablespoons corn starch
• 1 cup water
• 1/4 teaspoon almond extract
• 1 (16 0z.) frozen sliced peaches (or use sliced canned peaches)
• 1 cup fresh or frozen blackberries
• 1 cup fresh or frozen raspberries

Method:

1. Heat oven to 400°F.
2. In small saucepan, combine 1 cup sugar and cornstarch. Add water. Cook over medium heat until mixture thickens and boils. Remove from heat and stir in almond extract.
3. In ungreased 1 1/2 quart baking dish, combine peaches and berries.
4. Stir in hot sauce.
5. Sprinkle with topping mixture.
6. Bake at 400°F for 45 minutes or until golden brown.
7. Serve warm...with whipped cream or ice-cream if desired.
8. Serves 9.

Enjoy!

crunchy pea salad

Crunchy pea salad is great on the buffet table...and is quick and easy to assemble. My recipe is handwritten on a little card...copied from a magazine decades ago...and has been prepared many times over the years. It is good served on a bed of lettuce and topped with grated cheese as a luncheon salad...or makes a great side dish.

Ingredients:

• 1 500 gram (16-ounce) package of frozen petite peas (slightly thawed)
• 1 cup chopped fresh celery
• 1/4 cup red oion, chopped
• 6 slices of bacon...cooked, drained and crumbled (or 1/2 cup real bacon bits)
• 1/2 cup salted cashews or dry roasted peanuts
• 3/4 cup ranch dressing (or Miracle Whip, if you prefer)
• salt and pepper to taste
  

Method:

1. Combine first five ingredients in a large bowl; mix well.
2. Gently fold the dressing into pea mixture.
3. Add salt and freshly ground black pepper.
4. Refrigerate until ready to serve.
5. Serves 8.
   
   Notes :

• You can make this salad well in advance, but might want to add the nuts just before serving.
• Use less dressing than called for if you prefer.
• Double the recipe for a crowd.

Mom's Rhubarb Pie

It's rhubarb season...and there is nothing quite like 'fresh from the garden' rhubarb pie at this time of the year. A few rhubarb pies have already come and gone from my kitchen this spring. Though I can't recall if this is my mom's exact recipe...it tastes like hers....hence the name.

Ingredients:

• Pastry for a 2 crust 9-10 inch pie (use your favorite recipe or purchase ready-made pastry.)
• 4 cups rhubarb...cut in 1/2 inch pieces
• 2 eggs, beaten
• 1 1/4 cups sugar
• 1/4 cup flour
• 1/2 teaspoon nutmeg
• 1/4-1/2 teaspoon sugar

Method:

1. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
2. In large bowl...combine eggs, sugar, flour and nutmeg until well blended.
3. Add chopped rhubarb and stir to mix.
4. Pour into prepared pie shell.
5. Dampen edges.
6. Top with second crust.
7. Trim and crimp edge to seal.
8. Pierce top crust with fork to vent.
9. Sprinkle with remaining sugar.
10. Bake at 400°F for 15 minutes. Reduce heat to 35o°F and continue to bake for another 40 minutes...or until filling is bubbling and rhubarb is tender.
    

A winning combination is nutmeg and rhubarb...so perfect together!

Maple Oatmeal Scones

This recipe came to me by way of an on-line recipe exchange a few years ago...and it's an awesone breakfast scone. It was sent to me by someone named Jenn...who thinks it originated with the Barefoot Contessa. Oatmeal, whole wheat flour, real butter, buttermilk and maple syrup...they are worth waking up for!

Ingredients:

• 1 3/4 cups flour
• 1/2 cup whole wheat flour
• 1/2 cup quick cooking oats
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup butter
• 1/4 cup buttermilk
• 1/4 cup pure maple syrup
• 2 large eggs, lightly beaten
• 1 egg beaten with water, for egg wash

Glaze:

• 2/3 cup icing sugar
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons vanilla

Method:

1. Preheat oven to 400ºF.
2. Combine flour, oats, baking powder, salt and sugar in mixer bowl.
3. Blend in cold butter at lowest speed until butter is in pea-sized pieces.
4. Combine buttermilk, maple syrup and eggs.
5. Add buttermilk mixture quickly to flour mixture. Mix until just blended.
6. Dump dough onto well-floured surface and and be sure it is combined.
7. Flour your hands and rolling pin...and roll dough to 3/4-inch thick.
8. Cut into triangles or 3-inch rounds with a cutter.
9. Place on baking sheet lined with parchment paper...and brush tops of scones with egg wash.
10. Bake for about 20 minutes...or until tops are crisp and golden.
11. When the scones are done, cool for about 5 minutes.
12. Drizzle about 1 tablespoon of glaze over each scone.
13. Sprinkle with a few uncooked oats if desired.

Now here's the best part. These scones can be prepared in advance, covered and refrigerated overnight before baking. They are the perfect solution for serving something warm out of the oven for overnight guests.

Enjoy,

Bumbleberry Pie

Bumbleberry pie is a Canadian favorite...a combination of fruits...apples, rhubarb and assorted berries. With so much emphasis on eating locally grown products these days...here's a dessert that I can bake using all home-grown fruits. In season...the berries, apples and rhubarb are picked fresh in the garden. At this time of the year...they come from the freezer. Either way...there's nothing like fresh bumbleberry pie!

This recipe originated with Jean Pare of Company's Coming...a Canadian favorite...and I've changed it up a little over the years. Use your favorite pastry recipe...check out Anneliese's pastry tips on this blog...or purchase ready-made pastry at the supermarket. I usually make a large batch of pastry (recipe on the Tenderflake lard package) and freeze the pastry to use later at a moment's notice.

Ingredients:

• Pastry for a 2 crust pie
• 2 cups cooking apples, peeled and sliced
• 1 cup rhubarb, chopped
• 1 cup blackberries
• 1 cup raspberries
• 1 cup sugar
• 1/3 cup flour
• 1 tablespoon tapioca
• 1/4 -1/2 teaspoon granulated sugar

Method:

1. Roll out pastry and line 9 inch pie plate. Roll top crust and set aside.
2. Combine 1 cup sugar with flour and tapioca in large bowl.
3. Add apples, rhubarb and berries. Toss well.
4. Turn into pie shell.
5. Dampen crust edge; cover with top pastry. Trim and crimp to seal.
6. Pierce top crust with fork to vent.
7. Sprinkle with remaining sugar.
8. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until golden and bubbly.

Feel free to substitute other berries...try strawberries or blueberries as well. Bumbleberry filling is whatever you choose to make of it!

Steak Bake Casserole

I often enjoyed this casserole at my mom-in-law's table...many years ago. I made it recently...for old times sake...and it's still every bit as good.

Ingredients:

• 1 1/2 lbs. round or chuck steak, cut into 1/2" strips
• 2 Tablespoons flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tablespoons flour
• 1 onion, sliced
• 1 lb. can tomatoes (about 2 1/2 cups)
• 1 (4 oz.) can sliced mushrooms, drained
• 3 tbsp. soy sauce
• 3 tbsp. molasses
• 1 (10 oz.) pkg. frozen French cut green beans
• 1 tbsp. sesame seeds

Method:

1. Sprinkle meat with flour, salt and pepper. Toss to coat.
2. Brown meat lightly in large skillet.
3. Add remaining ingredients except green beans and sesame seeds.
4. Simmer for 30-45 minutes (or until meat is tender), stirring occasionally.
5. Cook green beans as directed.
6. Add cooked beans.
7. Pour into 2 1/2 quart casserole.
8. Prepare muffin batter and drop by tablespoons onto hot meat mixture.
9. Sprinkle with sesame seeds.
10. Bake uncovered at 400°F for about 20 minutes.

Tangy Sesame Muffins:

• 1 1/4 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 c. milk
• 1 egg, beaten
• 2 tbsp. oil

Method:

1. In mixing bowl, combine flour, baking powder, salt and dry mustard.
2. Mix milk, egg and oil...and add to dry ingredients.
3. Stir only until moistened.
   

Notes: I used fresh green beans, cooked to tender crisp...instead of frozen French cut beans.