Posts Tagged ‘dessert’

It’s rhubarb time again, which means it’s really Spring! Hooray! And in celebration, I have a quick, Springy recipe to share. I used our fresh rhubarb, and frozen strawberries from last year to make it. Rich said it tastes like a strawberry nutrigrain bar. (Only better, because we know what’s in it!) And it’s quick and simple to make!

We have a limited supply of rhubarb available for $4.00/bunch. Just enough to make yourself this yummy dessert! 🙂

 

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Original recipe source was found on Pinterest.

Ingredients
  • 2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
  3. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13×9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30 to 35 minutes or until golden brown. Cool completely.

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I got a burst of energy last week (and now it’s gone…), but I decided to put it to good use, and cook some dishes using our lovingly preserved goodies from this summer. No better way to beat those dreary January days than cooking with goodies you grew with your own hands! I wanted to share this one with you, just because it turned out so scrumptious!

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Blueberry Zucchini (yellow squash) Mini Loaves

Adapted from this recipe.

 Ingredients:
  • 3 eggs, lightly beaten (farm fresh of course!)

  • 1 cup vegetable oil

  • 3 teaspoons vanilla extract

  • 2 1/4 cups white sugar

  • 2 cups shredded zucchini (I used yellow squash I had shredded and frozen this summer)

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 tablespoon ground cinnamon

  • 1 pint fresh blueberries (I used frozen blueberries that were picked fresh, and frozen this summer.)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

You’ll also be able to find this recipe on our “Recipes from the Farm” tab!

And just to make your mouth water, Rich made us a SUPER Superbowl pizza using home canned sauce, and preserved onions and green peppers.

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If these things don’t make you want to grow your own, or buy local, I don’t know what will! MMmmmm. 🙂

-Linde

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