Wednesday, May 27, 2015
Sunday, May 17, 2015
It’s rhubarb season!! Although most people use a knife, I go out with my trusty little Fiskars garden shears and cut it.
This recipe comes from one I found on Martha Stewart’s page.
Rhubarb Crumb Bars
Preheat oven to 350 degrees. Grease 8x8 or 9-inch round pan with cooking spray.
6 tablespoons melted butter
1/2 cup sugar
1/4 teaspoon salt
1 cup flour
Whisk together butter, sugar, and salt. Add flour and mix with a fork until large crumbs form.
Mix: 1/2 pound rhubarb, cut into 1/2-inch pieces
with 1 tablespoon sugar and 1/4 cup flour.
In another bowl mix:
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
In the electric mixer mix:
1/2 cup (1 stick) butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
turn down speed and add the flour mixture.
Spread batter in prepared pan
Sprinkle with rhubarb
and top with streusel
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes.
This was really great! You could substitute strawberries for some of the rhubarb, but this first time I wanted to try it with just rhubarb. You may top it with vanilla ice cream or whipped cream, if you wish. I am amazed at how very many rhubarb recipes there are, and a fair few of them may be found under the 'recipes' tab!
Lots more foodie subjects at Weekend Cooking.
Monday, May 11, 2015
These pools that, though in forests, still reflect
The total sky almost without defect,
And like the flowers beside them, chill and shiver,
Will like the flowers beside them soon be gone,
And yet not out by any brook or river,
But up by roots to bring dark foliage on.
The trees that have it in their pent-up buds
To darken nature and be summer woods -
Let them think twice before they use their powers
To blot out and drink up and sweep away
These flowery waters and these watery flowers
From snow that melted only yesterday.
photo taken by Tom on April 28