Tag

rhubarb

Browsing
Seasonal

How to freeze rhubarb for use all year long

How to freeze rhubarb for use all year long

Rhubarb. It’s the stuff spring dessert dreams are made of. It’s one of the first veggies to appear in the spring, bringing its bright pink color and wonderfully tart taste to compotes, cakes, pies, and crumbles. But just like that, fresh rhubarb bolts when the summer heat turns up, leaving us longing for more. The solution? Freezing it, of course! If you’re lucky to have extra rhubarb — or just didn’t get around to baking as much as you would have liked this spring — it’s worth noting that rhubarb freezes very well and will stay good for up to a year. The easiest way to freeze rhubarb is to cut cleaned stalks into 1-inch pieces, then lay them flat on a cookie sheet lined with parchment paper. Freeze about 3 to 4 hours or until firm. Then, transfer to freezer bags and label. You can use frozen rhubarb the…

Keep Reading
By
Seasonal

7 fruits and vegetables you should never juice

The beauty of juicing is that it can save you from the abundance of fruits and vegetables. (It’s a good problem to have, but a problem that needs a solution none-the-less.)  Juicing means you’ll still get the nutrients, but you won’t have to nosh of raw produce for days, or come up with recipes for obscure ingredients like kohlrabi. Still there are a few fruits and vegetables that are better left whole. If you find you got carried away at the farmer’s market, or your summertime CSA overloaded you on any of these fruit and veggies, you would have a hard time turning them into juice. For this crop, the blender going to be best. Here’s a list of unjuiceables: Avocados Avocados are great in smoothies, salads — and just about anything else. They’re loaded with healthy fats, vitamins, and minerals, so you definitely don’t want to let them go…

Keep Reading
By
Crave-Worthy Recipes

It’s not summer without strawberry, rhubarb pie

It's not summer without strawberry, rhubarb pie -3

I wait all year to make certain pies, and this weekend it was finally strawberry rhubarb season. I “borrowed” some from my family, with the promise of returning it in pie form. In the world of sweets, we’re definitely a “pie family.” Cake just never hits the spot like a flaky pie crust bursting with summer fruit. This recipe is filled to the brim with juicy strawberries and tart rhubarb. It’s so simple, it will quickly become one of those recipes you can make from memory. And that’s how a simple summer pie should be — who wants fuss when there’s pies, pools, and picnics to attend. Feel free to use your favorite homemade pie crust, or pick up one from the store. And make sure you make this pie soon. Before you know it, rhubarb season will be over, and you’ll have to wait another year! Strawberry Rhubarb pie Serves 8 Ingredients 2…

Keep Reading
By