It's time for another Secret Recipe Club reveal! This month, I was assigned Pale Yellow - written by a science teacher (informal science educator/curriculum specialist?) and avid baker with two adorable turtles.
She has a TON of great dessert recipes - Brown Butter Biscoff Rice Krispie Treats, Brown Butter Banana Bourbon and Bacon Cupcakes with Peanut Butter Frosting (someone call Elvis), and Tres Leches Cupcakes with Dulce de Leche Buttercream. She also has some yummy looking boozy recipes - Banana Leche y Cafe con Chocolate y Rum, Boozy Nutella Milkshake, Painkiller Cocktail, and Vanilla Pudding Shots. There are also some tasty sounding savory baked goods - Roasted Strawberry Blue Cheese and Walnut Biscuits, and Caramelized Onion Bacon and Smoked Gouda Biscuits.
I ended up settling on these Blueberry Rhubarb Streusel Muffins, except that my store didn't have any rhubarb (not even frozen!) so I used raspberries instead. I thought the color and tartness would be similar to rhubarb. They came out great! Tender and sweet, but with a little tang.
Happy Easter, my lovelies, and enjoy these Spring recipes!
Now that we are nearing the end of Spring (that never really felt like Spring, dangit) - it's time to preserve some of that delicate seasonal fruit. I'm talking strawberries and rhubarb, people. I tried out three different jam recipes in the same day, because I am a crazy person (and because I bought way too many local strawberries at the farmers market).
First up is my mother-in-law's fresh strawberry syrup recipe (pictured in front and in the bowl on the right) - if only I had access to Oregon berries like her! Jasper loves this recipe, so I make a TON and freeze it to use all year (if it lasts that long). He loves to put it on sourdough pancakes and vanilla ice cream, I like it swirled into plain Greek yogurt. This is a raw fruit jam recipe (with more berries and less sugar to make it more of a syrup than a jam), so the taste of the fresh berries really comes through.
Next is a Raspberry and Rhubarb Jam with Cardamom (pictured in the middle and in the jar on the left) that was supposed to use apple juice, but I had cranberry on hand so I subbed that and it added a lot of cranberry flavor. It tastes very fall like to me because of the cranberry and spices. This is the only jam that I canned, so I will probably save it for the fall. If you want more of the rhubarb flavor to come through, use the apple juice instead.
And last is a Rhubarb, Raspberry, and Strawberry Jam thickened with Chia Seeds (pictured in the back and in the jar on the right). This is touted as a healthy recipe because the fruit is raw and it uses raw honey as sweetener. Because you use chia seeds to thicken it, instead of pectin, you can use much less sugar than you could for a traditional jam. This one came out pretty tart for me, but Jasper really likes it. The concept works really well, so I will probably be trying out different fruits. This recipe actually said to just puree the raw rhubarb, but I was pretty skeptical about that, so I simmered it in a little bit of cranberry juice first (since I was already doing that for the other jam).
Let's get jammin! I really crack myself up...
As promised in my last post, today we are talking about Rhubarb Sour Cream Pie. Oh yeah, baby. I have a bonafide obsession with fruit and sour cream pies. That tang to balance out sweetness, and the creaminess - yum.
Just a few ingredients are all that is required - flour, sugar, sour cream, and an egg for the custard; and chopped rhubarb.
We already talked about crust this week, so you know that is going to be good. I like the idea of a crumble topping with this, especially to add sweetness since rhubarb is so tart.
Rhubarb season is one of my favorite times of year and what better way to celebrate it than with the ultimate classic: Strawberry Rhubarb Pie. Buttery, flaky crust is the perfect background for the tart early Summer fruit flavors, and strawberries cut the tartness of the rhubarb without overwhelming it.
A mixture of strawberries, rhubarb, cornstarch, orange juice, and orange zest is loaded into the bottom crust and dotted with butter.