It's rhurbarb time!
Today I made a rhurbarb roll for desert
. Well I tried to make it to desert, but Justin got to it first, then Jill came home from school starving of course, and well..... The rest is history... This is what was left at desert time....
2 tsp. powder
1/2 cup shortening
Add1/2 cup milk,and mix together. Roll out with rolling pin. Spread with butter on top of dough. Add 2cups finely chopped rhurbarb and 3/4 cups of white sugar, and 3 tsp. flour. Roll like jelly roll, and cut into 1/2 " pieces place in 9x 13 pan
Combine 1 cup of brown sugar and 1/2 cups of water in a pot and bring to a boil. Pour over roll, bake 45 mins at 350'
I took out a bag of strawberries out of the freezer and whipped up a strawberry rhurbarb pie.
Tonight I am starting to do up my bags for the freezer, and then I will begin our stewed rhurbarb preservers. Next week I will get a few batches of muffins made and a couple of new recipes I have found this year. One being rhurbarb dumplings from my blogging friend Donna over at Merry Heart Crafts. ( thanks Donna for sharing this with me)
If you have a favorite rhurbarb recipe you would love to share, I would love to have it to try.
Have a great day and enjoy your rhurbarb!