For Lover’s of Rhubarb
Oh my do I love this stuff!
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)
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.
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
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
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,