12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Healthy Eating, Living Naturally, Ranch Life

Oh my do I love this stuff! Fortunately we have a lady in our church who grows a TON of rhubarb and has bags and bags of it for us to take…I seem to be the first one grab it everytime! If you are a lover of rhubarb here are some of my favorite recipes. Especially the Rhubarb lemonade…too die for!

Rhubarb Strawberry Pie

Ingredients:

1 cup of organic sugar
1/2 cup flour
1 pound or 2 1/2 cups of chopped rhubarb
2 pints of fresh or frozen strawberries
 1 tsp grated nutmeg 
2 tbsp butter
1 egg yolk whipped
2 tbsp  organic sugar
1 pie crust (recipe below)

Directions:
1. Preheat oven 400 degrees
2. In a large bowl, mix sugar, flour. Add rhubarb and strawberries and nutmeg, mix and let sit for 30 minutes. ( I like to use a whole nutmeg to grate as it is fresher tasting)  In meantime make your crusts.
3. Once your bottom crust is done, poke holes in the bottom of crust with a fork. Add your mixture (filling). Place your top crust over mixture filling. Cut slits. Brush over crust with egg yolk and sprinkle sugar over top.
4. Bake at for 35-45 minutes until crust is golden brown.

Pie Crust:

2 cups flour
2/3 + 2 tbsp cup Crisco
1 tsp sea salt
Mix and crumble adding 1 tbsp at a time of cold water until dough holds together. I have used up to 5 tbsp…work the dough lightly NOT over mixing or it will get too tough. 
Split the dough in 2 and roll out onto parchment paper. Place in greased pie pan poke holes and fill, roll out second dough for your top.

Love something refreshing to drink?

I do love my flowers like lilac lemonade and hibiscus drinks for summertime refreshing drinks. But this one I think is my new fav…hope you like it!! Fresh is best!

Rhubarb Lemonade Spritzer

Ingredients:

6 1/2 cups of water
3/4 cup organic sugar
4 1/2 cups of fresh chopped rhubarb
Juice of one lemon (maybe 2 if they are small)
Fresh blueberries for floaty tops
Club soda or Kombucha

Directions:
Bring water to and sugar to a boil. Add rhubarb and bring to a boil again then turn to a simmer for 5-10 minutes.  Strain out pulp allowing to drain for 10 minutes. Transfer into a gallon size mason jar and add your lemon juice. Refrigerate for at least 4 hours. When ready to serve,  pour into mason jars, serve with blueberries. To make it a spritzer add club soda or Kombucha (my fav)

ENJOY these yummy recipes and of course keep it natural and fresh…you won’t regret it!

Love deeper, talk sweeter,

Lee

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