Recipes: May 2003 Archives

Rhubarb Crisp

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Rhubarb Crisp

5 cups sliced rhubarb (peeled, if desired)
1 cup sugar (Peony: I use a little less for a nice puckery taste)
3 Tbsp all-purpose flour

topping:
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine, softened
1/4 cup chopped nuts or coconut (optional)

For filling, combine 1 cup sugar and 3 Tbsp all-purpose flour. Toss with 5 cups fresh or frozen unsweetened sliced rhubarb. If the rhubarb is frozen, thaw it but don't drain it. Put the filling in a 8x1 inch round baking dish.

For the topping, in a mixing bowl combine oats, brown sugar, flour, and nutmeg, ginger, or cinnamon. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in nuts or coconut, if desired. Sprinkle topping over filling.

Bake in a 375 degree oven for 30-35minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. Serve warm with ice cream if desired. Serves 6.

Sometimes I make a double portion of the crisp topping and keep it in the fridge. For weekday fruit crisps for three, I'll just cut up a couple of apples or put some blueberries in a little baking dish, sprinkle on some of the topping, and pop it in the oven.

You can also use this crisp recipe for apples, pears, peaches, apricots, cherries, or berries; just toss the fruit with only 2 to 4 Tbsp sugar. Skip the flour for the fruit filling unless you're using berries or cherries.

I'm hooked! (Rhubarb jam recipe)

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I'm hooked!
On rhubarb, and it's all your faults! I cannot resist that tart flavour. Thank you very much Peony and fellow St. Bloggers.

I saw some fresh rhubarb at my health food co-op, and the strawberries have been lucious so I just made a batch of strawberry rhubarb jam.

I also made it with honey instead of sugar. It tasted good on the spoon so we'll see how it turns out because I didn't have an exact recipe for it.

Update: Success! My jam gelled. Now I just hope it tastes good. The hot jam I licked off the spoon tasted like rhubarb pie.

So what did I do? I took four cups of strawberries and four cups of rhubarb thinly sliced and mashed them up with a potato masher.I put that in a large pot to boil with 4 tablespoons of lemon juice and 4 teaspoons of calcium water. Calcium water is an ingredient that comes with the pectin I use. When it started to boil I added two cups of honey and 4 teaspoons of Pomona's Universal Pectin. I let it boil until it reached 220 degrees according to my candy thermometer. This is the part that takes patience because it takes forever to reach that degree. I think the reason why I lack a good gel in my jams is because I get tired of waiting for them to jump from like 215 degrees to 220. When it finally reached that temp, I spooned them into 8 oz jelly jars and processed them for like 7 minutes.

It only yeilded like 5 jars though. I actually do not mind small batches because my canner only fits seven jars, but it is a bummer because after all that chopping and boiling, that is all you get. The bright side-now I have rhubarby goodness for a few months!

Wedding Soup

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Wedding Soup

Here's an article about how wedding soup got its name. (hint: not by beng served at weddings, it seems.)

The wedding soup I have enjoyed was not made from as elaborate a recipe as the one described in the article, but more like what Pansy described: little teeny meatballs, spinach, and pearl pasta in a clear chicken broth.

My mother in law does not enjoy cooking, so although she did give me a recipe for wedding soup, she would probably prefer to just pop a can of the Campbell's version.


Di Fattura Caslinga: Pansy's Etsy Shop
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Any loose change in referral fees goes to the Feed Pansy's Ravenous Teens Fund.)


Pansy and Peony: The Two Sleepy Mommies



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