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Flirting for Rhubarb June 6, 2011

Filed under: Drink Recipes,Uncategorized — celebrationgoddess @ 9:00 pm

 

MARTINI MONDAY – (enjoy the first evening of the
week with a cool cocktail and a easy snack!)

Yes I did exactly that on Sunday. I stopped to buy me a few perennials and asked to see the guy’s yard. So we walked and talked and I admired his flowers. A man with flowers oh be still my heart!!!

He showed me some of his beauties that weren’t for sale and with a little winkie wink, I had that man digging up his prizes for me! And as I admired his GIANT rhubarb, he asked if I’d like to take some home. I said why yes of course I would. I’ve been wanting to make some rhubarb tasty treat and my sad looking rhubarb is tiny! Men are such suckers for us telling them their things are big aren’t they?

Since it’s it’s hotter than blazes, today’s drink is just plain ole lemonade.  But homemade lemonade. Not that crap from a can people!

Perfect Lemonade Recipe

Ingredients

1 cup sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
3 to 4 cups cold water (to dilute)
Method

Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice, sliced lemons.

Rhubarb Coffee Cake

FILLING:
3 c. fresh or frozen rhubarb (1 inch pieces)
1 qt. fresh strawberries, mashed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

CAKE:
3  c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, cut into pieces
1 1/2 c. buttermilk
2 eggs
1 tsp. vanilla extract

TOPPING:

1/4 c. butter
3/4 c. flour
3/4 c. sugar

In large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly in a greased 9 x 13 inch pan.Carefully spread filling on top. Drop remaining batter by tablespoons over filling. For topping, melt butter in a saucepan over low heat. Remove from heat, stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack; bake at 350 degrees for 40-45 minutes. Cool in pan. Cut in squares. Serves 16-20.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

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