Last weekend’s expedition yielded carrots, beets, salad greens, rhubarb, and a jar of wildflower honey. The taste of this honey is practically indescribable. It makes me swoon. I used some to make granola the other day, and it is so good. The granola, that is. I’m not going to share the recipe, though. At least not yet. I’m still experimenting to get the right ratio of oil and honey.
A week or so ago I came across a rhubarb topping recipe in the newspaper. I tried to find a link to it, but I guess the paper didn’t put it online. Too bad, because it’s really, really good. I hope the author doesn’t mind me sharing it with you.
Rhubarb Topping (by Ingrid Vaughan)Put the first 6 ingredients in a pot, bring to a boil, and boil for 5 minutes, stirring occasionally. Mix the cornstarch with 1 tablespoon of water, stir it into the rhubarb mixture, and cook for 1 minute.
3 cups chopped rhubarb
1/4 cup granulated sugar
1/2 cup water
1/4 cup Grand Marnier
2 tablespoons finely grated orange rind
2 tablespoons freshly squeezed orange juice
1 tablespoon cornstarch
1 tablespoon water
Hint: One of those little individual-size bottles of Grand Marnier is exactly 1/4 cup.
I’ve mixed rhubarb with strawberries, apples, etc., but never with citrus. We had it with pound cake for Father’s Day dinner and everyone had seconds. The author said it was great served warm with ice cream, and I will attest that it is. Apparently also wonderful with brownies, angel food cake, and as a topping for cheesecake.
In July, I’ll be posting some luscious recipes for cool summer drinks to serve on the patio or poolside.
Until next time,