Yesterday we had a lovely Sunday supper out at Brenda and Larry's, it was a gray day and so a warm dinner with people I love fit the bill. It also gave me a chance to raid Brenda's rhubarb patch...and raid I did! Brenda made me stop and take a picture as I came across the yard with my bundle.
That's my I-LOVE-RHUBARB-MAHAHAHA face. Not exactly sure what Punk is up to but I think it goes along with my evil rhubarb laugh.
As I pondered my rhubarb pile I wondered what would become of it...I did platz, crisp, frozen yogurt...time for jam!
First canning of the season!
I am pretty happy. Many of you know how much I love being a Suzy Homemaker and canning is totally in that category. Here is the first jam of the year...
Vanilla rhubarb jam with earl grey tea...so yummy! Tomorrow is rhubarb chutney.
Now that the canning ball is rolling don't even think of trying to stop me!
Are you a canner? Maybe we could have a recipe swap! Leave a comment and let me know you're favorite canned good.
Rhubarb Soup
ReplyDeleteIn Finland, as in other Scandinavian countries, fruit is popular and may be served either as a dessert or at the beginning of a meal.
2 lbs. red rhubarb, 2 Tbsp. cornstarch,
8 cups water, 1/3 cup cold water,
1 stick cinnamon, 1 egg yolk, beaten,
2 slices lemon, 1/2 cup heavy cream
whipped,
11/2 cups sugar
Cut rhubarb in 1-inch pieces and cook in 8 cups water until tender. Drain liquid through sieve, discarding pulp. Return juice to saucepan and cook with cinnamon and lemon.
Mix cornstarch with 1/3 cup water and stir into hot juice. Cook stirring constantly, for 5 minutes. Remove cinnamon and lemon.
Just before serving, combine beaten egg yolk with whipped cream and stir into hot soup.
Serves 8-10
Hope all's well with you...it does sound like it! Here's one for you to try...if you do let us know how it turns out!!...Love Auntie and Unc
That sounds delicious! I just used up the latest rhubarb in a rhubarb chutney, but I will get my hands on some more to try this recipe out!
ReplyDeleteBy the way, you made my day by posting this! Thank you :)
Nice labels! I like yo' style.
ReplyDeleteI'm jealous. You would laugh if you saw the few measley sticks one of my co-workers brought me - I couldn't even call it rhubarb. Things just don't grow in BC like they do in good old MB.
ReplyDeletewe just finished the pie!
ReplyDeleteXoxo
gretch.
Stace - The jars I bought didn't come with sticker labels, so I did it Stacey style...thank you for the inspiration!
ReplyDeleteDad - I am pretty lucky to have a steady rhubarb source...thankfully Brenda is free flowing with her rhubarb supply!
Gretch - That pie was delish! I still haven't made your rhubarb cake...will have to get some more rhubarb (mahahaha!)
By the way everyone, consider this a virtual high five to you for commenting!
ReplyDeleteLate comment, but I had to share with you that I survived my first solo effort at canning a few weeks ago - peach salsa. It was somewhat remininscent of my driving - not completely thought out and a little reckless.It took so much longer than I ever expected to chop up and prepare all the ingredients and once that was done I realized my pot was not quite deep enough to accomodate the pint jars AND keep them covered with boiling water for 40 minutes.So I ended up topping off the pot every 10 minutes or so as the water bubbled over the top,and onto the stove, the counter, the floor....My floor ended up very clean! Thankfully all the jars made that pleasing "pop" and the salsa turned out pretty darn good!
ReplyDeleteYour jam looks and sounds fabulous - my mouth is watering imagining it on a sliced of homemade bread.Mmmmmmmm.