How to Pit Evans Cherries

Here’s a nifty little trick for easily pitting the juicy, tart Evans cherries.

How to Pit Evans Cherries, the tree is loaded

Every year I play Russian Roulette with the picking of our Evans cherries.

I think they taste the sweetest and best if I wait until after a light frost, or at least until it gets quite chilly at nights. Somehow, the sugars seem to increase in the berries. But it also means I might wait too long and they get overripe, or that the birds or wasps get to them before I do. Last year we got quite a few wasp stings on our hands as we picked the cherries, annoying the wasps, dopey and half drunk on cherries, as they crawled amongst the fruits.

This year, due to the heat and drought conditions of our summer, our fruits and vegetables are all ripening several weeks earlier, and the first frost is still a long time away (I hope). So I am in a dilemma. Do I pick the cherries now, or wait a bit longer? Maybe they’ll get sweeter yet . . . but we’re leaving on holiday. Do I dare wait til after we come back?

Evans cherry trees in garden Close up of Evans cherries

I couldn’t resist, and picked a few to make a sour cherry pie (recipe coming soon), and thought I’d meanwhile share a slick and easy tip for pitting the delicate cherries. Evans cherries  are a type of northern-hardy sour cherry, developed right here in Alberta. They are so much softer and juicier than regular sweet cherries, that most cherry pitters just squish the fruit and make a mess of juice and cherry pulp.

The best little gadget (after trying many types of cherry pitters) is a simple plastic drinking straw. Yup.

* * * * *

These instructions are for a right-handed person. Just reverse the process if you are left handed.

white colander with Evans cherries

How to Pit Evans Cherries

Remove any stems from the cherries, and rinse the cherries in a colander under cold running water. Let them drain. Pick out any duds.

Set yourself up for pitting by placing a small bowl for the pits to your left. Place a bowl for the pitted cherries directly in front of you, and place the washed berries within easy reach behind them.

Have ready a plastic drinking straw.

Now pick up a cherry, and hold it over the bowl in front of you, between the thumb and forefinger of your left hand, with the stem end of the cherry facing to the right. With your right hand, poke the straw into the indent where the stem attached to the cherry.

Use a plastic straw to pit Evans cherries

poke into the stem end of the cherry with the straw

Push the straw horizontally through the cherry, pushing the pit out the bottom of the cherry as the straw goes through. With your left hand remove the cherry pit into the pit bowl, and with your right thumb, slide the cherry off the straw and into the cherry bowl below it.

push the pit through the Evans cherries with a straw

the pit gets pushed right out of the cherry with the straw

Then pick up another cherry and do it again . . . and again . . . and again.

Once you get the hang of it, you can do it all in one fluid motion, and it’s quite quick to pit a whole bowl of cherries (and life isn’t even close to being the pits – hee, hee).

pitted Evans cherries ready for pie

I like to set up the pitting operation in my lap, and watch television while I’m doing it. Since the cherries can sometimes squirt a bit of juice, I put an old towel on my lap first.

Now the cherries are ready to use immediately or to freeze in a single layer on parchment paper lined cookie sheets, then pop them into zip top plastic bags to freeze for future use.

Work can be fun, too!

Guten Appetit!

 

You might also like:

Evans Sour Cherries in Brandy

How to Clean Saskatoon Berries

Eton Mess with Saskatoons and Rhubarb

Rhubarb Streusel Cake

 

Posted in Canadian Food Experience Project, Fruit, Gardening, How-to-Basics | Tagged , , , | 6 Comments

Gazpacho – a Cool Soup for a Hot Day

Cool and refreshing, a bowl of chunky gazpacho loaded with fresh veggies is the perfect light meal or starter on a hot summer day. (Plus, it’s an easy make-ahead.)

gazpacho, top view

On these hot days I often don’t feel like cooking – do you?

I just want to plop down on the porch swing and have someone serve me a big bowl of salad they’ve made for me, or maybe pass me the tub of ice cream and a spoon. And then after that they’ll hand me a tall, cool drink tinkling with ice, and fetch me that book from my night table I’ve been meaning to read. Oh, and they’ll stand behind me and fan me gently with a big palm leaf . . .

Ahhhh, fantasy. One can dream.

Reality: I’ve got every fan in the house blowing, my kitchen is a mess, the garden needs weeding, there are buckets of saskatoons in the downstairs fridge waiting to be juiced, windows are filthy, the recycling bin is overflowing, we’ve got guests arriving in a week and no baking or prepared meals in the freezer, and the water filtration system just sprung a leak and needs instant repair.

But I did get a big batch of gazpacho made and it’s chilling in the fridge. If I serve it in fancy little cups out on the deck, surrounded by my beautifully blooming flowerpots, and listen to the rustle of the breeze in the trees . . . and squint my eyes so the weeds look like pretty greenery in the distance . . . and don’t think about the chaos in the kitchen, life is really pretty good.

gazpacho, purple flowers on deck gazpacho, yellow flowers on deck

gazpacho, Pippa on deck

a big yawn, Pippa loves lounging on the deck, too

I love having a few quarts of fresh, zesty gazpacho handy in the fridge – it’s like the essence of summer stored in a jar – a liquid salad full of the garden’s best bounty. Plus it’s just the greatest treat to serve as a quick appetizer or light lunch when I don’t feel much like cooking. I’ve served it to people who told me afterwards that they’d thought the idea of a cold soup was revolting, but were totally converted by this light and fresh gazpacho. They even asked for the recipe!

appetizer bowl of gazpacho

Gazpacho has its origins in the Andalusian area of Spain, traditionally a peasant food to feed field workers and peasants cheaply with available ingredients in the blazing heat of summer. Bread was often added to bulk out the soup and fill the workers’ bellies.

When I have summer houseguests, I make a double batch (a gallon-sized ice cream bucket’s worth) ahead of time. It’s so versatile because I can serve it one day as an appetizer in small cups with a garnish of diced cucumber and peppers, and another day as a light lunch in bowls, with a Mexican twist – a handful of black beans and a sprinkle of cumin stirred in, and a garnish of chopped purple onion, diced avocado, a dollop of sour cream and chopped cilantro. Pretty versatile, eh?

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Kitchen Frau Notes: A food processor makes light work of this recipe, but if you don’t have one, you could chop ingredients individually in a mini processor, or mince them finely by hand.

The beauty of gazpacho is that you can customize it to suit your tastes. Vary the ingredients or amounts. Add fresh herbs if you like. Garnish with different toppings. I like to make it minimally spicy, and let guests add their own hot sauce to suit their tastes. That way even children can enjoy it.

In a pinch, when I haven’t had tomato juice on hand, I’ve used 1 can (5.5oz/156ml) of tomato paste plus enough water to make 2 cups, plus an additional ¼ teaspoon salt and ½ teaspoon sugar.

*Pack a jug of gazpacho along when you go picnicking or camping!

  chilled gazpacho

Gazpacho

  • ½ medium onion
  • 1 large clove garlic
  • 2 lbs (900gms) ripe juicy tomatoes (about 4 cups, roughly chopped)
  • ½ yellow or green pepper, roughly chopped
  • 1 cup (240ml) chopped cucumber
  • ½ cup (120ml) chopped celery
  • 2 cups (480ml) tomato juice
  • 1 teaspoon fine sea salt
  • ½ teaspoon white pepper
  • ½ teaspoon sugar (I use coconut sugar)
  • pinch of cayenne pepper
  • 2 tablespoons red wine vinegar
  • ¼ cup (60ml) extra virgin olive oil
  • to garnish: chopped cucumber or pepper, a drizzle of olive oil
  • to serve: your favourite hot sauce (we love the Mexican Cholula)

Place the onion and garlic clove in the bowl of a food processor. Whiz for 5 seconds or until they are finely minced, scraping down the sides of the bowl if necessary.

Cut out the little green core of the tomatos, then roughly chop the tomatoes, pepper, cucumber, and celery. Add them to the food processor and pulse until the vegetables are all minced to a chunky puree.

Add the tomato juice, salt, pepper, sugar, cayenne, vinegar, and oil. Pulse again just to combine – you don’t want a smooth soup, but one with some character and rustic chunkiness.

Pour the gazpacho into a couple mason jars or a sealable container. Refrigerate for several hours until chilled.

To serve, top each bowl or mug full of gazpacho with finely diced cucumber or peppers, drizzle with olive oil, and pass the hot sauce so diners can customize the amount of heat they’d like in their soup.

Makes 8 cups (2 quarts/litres) of soup. Will keep, refrigerated, for 5 days.

Guten Appetit!

You might also like:

Watermelon-Lime Ice (with a Tequila Option)

Pico de Gallo Salsa – Three Ways

Fish Tacos – Crispy and Colourful

Grilled Corn Slathered in Chipotle Cream

Herb-Stuffed Grilled Pork Chops

Posted in Appetizers, Soups & Stews, Vegan | Tagged , , , , , , , | 2 Comments

Macaroni Salad with Two Dressings

Nothing beats a traditional macaroni salad for your summer picnic or barbecue. Customize it with your favourite veggies and dressing to please all appetites.

macaroni salad with oil and vinegar dressing macaroni salad with mayonnaise dressing

I won! I won! I won!

Well, I didn’t really win, but I did win second place and that feels like a win to me!

I’m talking about my Pizza-ghetti Pie recipe that I entered into the Catelli Gluten Free Pastabilitites Challenge (check out the link for all 5 wonderful winning dishes). I had such fun developing that recipe (and so did my family and guests who got to eat all the variations until I came up with the perfect final rendition). I feel thrilled and honoured that Chef John Higgins (of Chopped Canada fame) chose my recipe for the second place win.

Catelli’s gluten-free pasta has changed the pasta meals in our pasta-lovin’ household. No more mushy pasta needing to be camouflaged with sauce. No more pasta that turns hard and breaks apart when chilled in a salad. Just lovely, chewy, flavourful, gluten-free pasta that behaves like pasta should. Simple and good. Simply great.

closeup of macaroni salad with vinaigrette

I grew up eating macaroni salad. Every church social and 4-H potluck dinner sported several bowls of different types of this creamy noodle salad – each version specific to the family that made it. Some people always put pickles in – some wouldn’t hear of it – some added ham – some added shredded cheese – some made their dressing quite sweet – some made it runny – some cut veggies in big chunks – some had hardly any veggies . . .

closeup of macaroni salad with creamy dressing

Well, here are our two favourite ways to make a good ol’ macaroni salad (pasta salad sounds too posh for this humble family favourite).

 

*Please forgive me for tooting my own horn about winning in this contest – you see, I haven’t won anything since I won a tall chocolate cake covered in gooey pink icing at my Girl Guide fundraising bingo when I was about 12 years old. My winning number was G-60. The fact that I still remember that tells you what a big deal it was for me (being it was a few decades ago and all)!

* * * * *

 

Kitchen Frau Notes: Use any combination of fresh diced vegetables you like. I like crunchy vegetables like celery, radish, pepper, and carrot, but you could use cucumber, zucchini, corn, asparagus, thawed frozen peas, sliced snow peas, daikon radish, blanched beans, black olives, etc. Some people like to add diced cooked ham and cheese to their macaroni salad – whatever tickles your pickle!

main ingredients for macaroni salad chopped veggies go into the macaroni salad

And of course, you don’t have to use macaroni – other pasta shapes work fine, too, although I’d stick with smaller-sized ones. It’s just that macaroni is the traditional noodle used for this type of salad, if you want to be all ‘retro’.

run cold water to cool the macaroni

 * * * * *

  macaroni salad two ways

Macaroni Salad with Two Different Dressing Options

For the salad:

  • 2 cups (8 oz/225gms) uncooked macaroni, gluten-free or regular (4 cups cooked)
  • 2 cups (500ml) finely diced fresh vegetables (I like ½ cup each of celery, radish, red pepper, carrot)
  • ¼ cup (60ml) finely sliced green onions (about 2)
  • ¼ cup (60ml) finely diced pickles
  • 2 tablespoons minced parsley or dill
  • your choice of one of the following two dressings

 

Creamy Mayonnaise Dressing

  • ¾ cup (180ml) light mayonnaise (or ½ cup/120ml regular mayonnaise + ¼ cup/60ml yogurt)
  • 3 tablespoons milk, regular or non-dairy
  • 2 tablespoons vinegar
  • ½ tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper

 

Tangy Oil and Vinegar Dressing

  • ½ cup (120ml) oil (I like grapeseed oil)
  • 3 tablespoons vinegar
  • 1 teaspoon dijon mustard (or horseradish)
  • 1 teaspoon salt
  • ½ teaspoon pepper

Cook the macaroni in lightly salted boiling water until al dente – still with a slight chewiness. Don’t overcook it. (The Catelli gluten-free pasta I use takes 6 minutes.)

Drain the pasta by dumping it into a colander set in the sink. Immediately run cold water over the pasta, stirring it with your hand, until the noodles are cold. Shake the colander a few times, and allow it to drain completely.

Finely dice the vegetables (carrot can be shredded for convenience).

Place the drained pasta in a bowl, and add the diced vegetables, green onion, pickles and herbs.

Prepare your choice of dressing and add it to the salad, tossing well to combine.

Allow the salad to rest for 15 to 30 minutes for the flavours to mellow before serving.

Refrigerate any leftovers.

Makes 6½ cups (1.5l) macaroni salad.

Guten Appetit!

 

You might also like:

Deluxe Crustless Pizza-ghetti Pie

Creamy Potato Salad with Asparagus and Shrimp

Bacon, Egg, and Spinach Salad

Broccoli Lentil Salad

 

 

 

Posted in Pasta, Salads & Dressings | Tagged , , , , , | 4 Comments

Prairie Mess (‘Eton Mess’ with Saskatoons and Rhubarb)

Luscious prairie fruits turn this version of Eton Mess into a unique and special dessert.

Prairie Mess is like Eton Mess, but with saskatoons and rhubarb

I turned around, blinked a few times, and my saskatoon bushes went crazy.

Our drought this year has been hard on gardens and crops, and I thought for sure I wouldn’t have much of a saskatoon berry harvest, but to my amazement the bushes somehow ripened and produced berries without me noticing. They’re not as abundant as other years, and the berries are smaller and not quite as juicy or flavourful (lack of water will do that to the poor little blighters), but a decent crop nonetheless. There are even a few branches bending under the weight of their sweet load.

a few of the saskatoon branches are loaded with fruit

Have you heard of ‘Eton Mess‘? It’s a light, creamy, dreamy dessert that originated in Eton College, the well-known British boys’ boarding school. The delightful ‘mess’ of broken meringues, whipped cream, and berries – traditionally strawberries – are all smushed and folded together into a wonderful concoction streaked and swirled in pink and white.

In this Alberta prairie version, the sweet saskatoons berries play beautifully with the tart rhubarb. Swirl them together with the fluffy cream and crispy bits of meringue and you’ll think this is a mess made in heaven, for sure. (I’m positive this must be what the angels eat for bedtime snacks.)

Praire version of Eton Mess in a bowl

* * * * *

Kitchen Frau Notes: Homemade meringues are quick to make, and keep well for weeks in a covered container. However, if you are out of time or inclination, store-bought meringues will work, too. (I won’t tell.)

You’ll have a couple extra meringues with this recipe. Crumble them up and freeze them in a plastic container to whip up a small batch of Eton Mess or Prairie Mess another time.

And if you can’t get a hold of saskatoons, the tradtional strawberries (diced) are, of course, a wonderful replacement and go equally well with rhubarb.

I’ve served a variation of this dessert for a group of about 30 guests and it was a huge hit. The proportions I use in the recipe are merely guidelines; for larger crowds, just make a bunch of meringues, a big bowl of whipped cream, and a big pot of fruit sauce, then mix them together until they look pretty. Any ratio of fruit to cream will work, really.

The trick when making any ‘Eton Mess’ is to stir it all together as close to serving time as possible, so the crumbled meringue bits stay crispy.

For Dairy Free: Replace the whipped cream with the thick top part of two cans of premium full-fat coconut milk (reserve the watery part for another use), whipped up with a squeeze of lemon juice and 2 teaspoons sugar.

Prairie Mess, like Eton Mess with saskatoons and rhubarb

Prairie Mess

Meringues:

  • 2 large egg whites, room temperature
  • pinch of salt
  • ½ cup (100gms) sugar
  • ¼ teaspoon pure lemon extract (or ½ teaspoon vanilla extract)

Fruit:

  • 2 cups (310gms) saskatoons (fresh or frozen)
  • 2 cups (250gms) diced rhubarb (fresh or frozen)
  • ½ cup (100gms) sugar
  • grated zest of ½ a lemon
  • juice of ½ a lemon
  • 2 tablespoons water

Cream:

  • 1 cup (240ml) whipping cream, chilled
  • 2 teaspoons sugar
  • ¼ cup (60ml) sour cream, Greek yogurt, or regular yogurt (optional, but it adds a lovely tang)
  • couple handfuls of fresh saskatoon berries (optional)

Make the meringues: Preheat the oven to 300°F. Line a cookie sheet with parchment paper. Whip the egg whites and salt with an electric mixer at high speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating until the meringue is thick and glossy white. Beat in the lemon or vanilla extract. Plop the mixture onto the parchment lined baking sheet in six piles. Spread each pile of meringue around with a spoon to form an approximate 3 inch (7.5cm) circle. No need to be too perfect.

the meringues ready to go into the oven

Bake for 30 minutes. Then turn off the oven and leave the meringues in the oven to cool, with the door closed, for an additional 30 minutes. They will be a light ivory colour, and the outsides will be dry and crispy and the insides, still a bit chewy.

baked meringues for Eton Mess

Make the fruit sauce: Place the saskatoons, rhubarb, sugar, lemon zest, lemon juice, and water in a medium saucepan. Bring to a boil, stirring occasionally, then reduce the heat and simmer uncovered for 15 minutes, until the rhubarb breaks easily when pressed against the side of the pot with a spoon, and the mixture is thickened like a custard. Allow to cool, then chill until cold.

Whip the cream with the 2 teaspoons sugar, until soft peaks form. Add the sour cream or yogurt and whip just a bit more to stir it in.

Assemble the Prairie Mess: Place the whipped cream in a large shallow bowl. Crumble 4 of the meringues into chunks. (Reserve the other 2 meringues for another use). The largest chunks should be no bigger than about 1 inch (2cm) in diameter. Stir the cream and meringues together lightly to partially combine them. Don’t be too meticulous in the stirring – just toss the spoon around a couple times in the mixture.

Plop the fruit over the top of the cream mixture in spoonfuls (reserve a bit to garnish). Toss a handful of fresh berries on top, if using them. Then lightly swoop a spoon through the mixture, folding it all together so there are streaks of fruit throughout the cream. The trick is not to overmix, or you’ll have a muddy pink mess. You want to see glistening swirls of pink running through the white and cream.

Spoon the ‘Prairie Mess’ into stemmed glasses or pretty serving bowls (clear glass ones show off the ruby red streaks). Top with a spoonful of the reserved fruit sauce and a few fresh saskatoons, if desired.

Serves 6.

Guten Appetit!

You might also like:

How to Clean Saskatoons (and How to Make Saskatoon Juice)

Saskatoon Rolls and Cobbler, and How to Freeze Saskatoons

Canning Saskatoons (and Saskatoon-Peach Preserves)

Saskatoon Slump

Saskatoon Ice Cream (made with Homemade Saskatoon Jelly)

picking plump saskatoon berries

or here are some lovely rhubarb recipes . . .

Mom’s Rhubarb Crumble Cake

Rhubarb Crisp

Baked Rhubarb with Swedish Cream

Rhubarb Cordial

 

Posted in Canadian Food Experience Project, Desserts, Puddings & Such, Fruit, Rhubarb, Saskatoons | Tagged , , , , , , | 4 Comments

Mom’s Rhubarb Cake, with a Custardy Center and Crumble Topping

Cut yourself a big slab of tangy rhubarb cake with its creamy center and sweet crumble topping – it’s the heady taste of summer on your fork.

  a forkful of rhubarb crumble cake

I think I have baked this cake well over a hundred times in my adult life – at a conservative estimate. It’s my mom’s recipe and our kids’ favourite rhubarb cake. When I bake rhubarb cake for the first time each year, we know that Spring has officially arrived and summer is hard on its heels.

There’s something exciting about those gnarly green knobs of wrinkled leaves that poke through the soil when all other greenery is still hiding fearfully, deep in the earth. Rhubarb is one tough dude when it comes to handling our cold winters. In fact, it doesn’t even like living in hot climates. Southerners need to coddle their rhubarb plants like we do our tender tropicals, whereas for us northerners rhubarb grows best when left alone and can outlive some humans. It’s often the one plant thriving amidst the tall, tangled grass around long-abandoned pioneer homes on prairie farm sites  – the sign of a once productive and fruitful homestead garden.

Rhubarb’s old-fashioned name is Pie Plant, and although it’s tartness is unparalleled in a pie (except maybe by the sour cherry pie of Billy Boy fame), rhubarb is pretty wonderful in this jewel-studded cake, too.

a forkful of rhubarb crumble cake

After a long hard winter, it’s exciting to be eating the first edible harvest to be reaped here in the north. Rhubarb cake is the loud, pucker-inducing trumpet blast announcing that growing season is officially here. But it is also the hardy workhorse of summer – its stems provide luscious tart fruit for stewing, crisping, juicing, and baking all season long.

I grow two types of rhubarb in our garden – the regular-sized red rhubarb, and this giant version. I don’t know what variety it is, its stalks are mostly green in colour, very juicy, and the plant is almost as tall as I am. But it’s a bit delicate to move. (One plant died inexplicably when I tried separating it.)

Look how tall the rhubarb plant is

the giant rhubarb plant in the back is taller than 8 year old Meredith

 * * * * *

Kitchen Frau Notes: For a gluten free version of my mom’s rhubarb cake I like to use a good proportion of buckwheat flour. I think it goes wonderfully here because buckwheat and rhubarb are part of the same botanical family. I like light buckwheat flour, but if all you have is the dark kind, then use that, or just substitute your favourite gluten-free flour mix in equal proportions for the regular flour.

This recipe makes a 9×13 inch-sized cake. It may seem large, but we never have a problem with this cake lingering more than a couple days on the counter before the pan has nothing but crumbs in it. However if you like, it’s easy to halve the recipe and bake it in an 8×8 inch square pan. Just halve all the ingredients, using half a beaten egg in the base-and-topping portion, and adding the remaining half an egg to the egg for the custard, so that it uses 1½ eggs, and bake for 45 minutes.

Dairy Free: Use coconut oil or dairy-free margarine instead of butter.

Egg Free: Use ¼ cup (60ml) unsweetened applesauce in place of each egg.

Other Fruits: You can also substitute any other fresh or frozen fruits in this cake – raspberries, apricots, plums – yum. Use only 1 cup (200gms) sugar in the filling then.

pan of rhubarb crumble cake

Mom’s Rhubarb Cake

For the base and topping:

  • 2 cups (280gms) flour – {or for gluten free: 1 cup (140gms) light buckwheat flour +
  •                                                                                  ½ cup (70gms) millet flour +
  •                                                                                  ½ cup (70gms) tapioca starch}
  • ½ cup (115gms) salted butter
  • ½ cup natural evaporated cane sugar
  • 1 large egg, beaten
  • 1 teaspoon baking powder

For the filling:

  • 2 large eggs
  • 1½ cups (300gms) natural evaporated cane sugar
  • ½ cup (120ml) melted butter, slightly cooled
  • ½ cup (70gms) flour – {or for gluten free: ¼ cup light buckwheat flour +
  •                                                                               ¼ cup tapioca starch}
  • ½ teaspoon pure vanilla extract
  • 5 cups (1½lbs/680gms) rhubarb, sliced about ½ inch (1cm) thick
  • sprinkle of cinnamon

Preheat the oven to 350° F. Lightly grease a 9×13 inch baking pan.

For the base: Mix all ingredients for the topping in a mixer or with a pastry cutter until crumbly. Scoop out and set aside 1 cup (240ml) of the crumbles. Press the rest into the prepared pan to make a thin, even crust on the bottom.

press the crust in the pan

For the filling: In a large bowl, beat the eggs with a whisk. Add the sugar, melted butter, flour and vanilla extract. Stir until well combined.

Add the rhubarb slices to the egg mixture and toss until all the rhubarb is coated.

To assemble: Scrape the rhubarb filling onto the prepared base. Use a spatula to spread it out and even it out as best you can.

rhubarb custard filling for the cake

Spread the reserved crumbs evenly over top, then sprinkle lightly with cinnamon.

rhubarb custard layer on the cake base add the crumble and cinnamon sprinkle

Bake for 1 hour. Let cool before cutting into squares.

Makes 12 squares.

Guten Appetit!

You might also like:

Spruce Tip or Basil Baked Rhubarb Compote with Silky Swedish Cream

Apple or Rhubarb Crisp

Rhubarb Cordial

Apple Buckwheat Crumble Cake

Posted in Cakes, Canadian Food Experience Project, Gardening, Rhubarb | Tagged , , , , , , , , | 6 Comments