Before I utter a word about rhubarb, I must tell you about a new favorite recipe.
But you must promise not to laugh.
Because it’s for cinnamon toast.
If you’ve read Molly’s recent post, then you know which one I’m talking about. It is highly addictive and I’m secretly kicking myself for ever making it.
I’m not shy around butter—you all know that better than anyone else. This recipe uses a whole tablespoon for each slice of bread. I felt a little funny calling it a recipe at first, and even Molly raised an eyebrow when she came across it in her grandmother’s recipe box.
After one bite, though, there is no doubt this is a recipe, and a keeper at that. I imagine it connects her to someone she loved dearly and every bite evokes a memory of family, love and tradition. That sounds like a recipe for happiness to me. Take a peek at what I’m making such a fuss about over at Orangette.
It’s those same memories I want every child to grow up with, so don’t forget about the Cookies for Kid’s Cancer fundraiser (and wonderful giveaways) going on until Mother’s Day. Every dollar makes a difference.
Now, let’s chat about rhubarb.
I squealed with joy a couple of weeks ago when I spied it at the farmers’ market.
Okay, so maybe we didn’t meet by chance.
Fine, you got me. I stalked it and after hearing chatter about its arrival, marched over to get some one Saturday morning. But what to make with my first bunch?
First some muffins. Sorry there are no pictures. We ate them all before one could be snapped.
Then an apple strawberry rhubarb pie. Used up the last of my stash in the freezer. And made a whole grain pie crust to boot.
Then an apple rhubarb cake. The kids devoured it.
Then some preserves.
Strawberries are the classic pairing but we’ve still got a bit before those come into season here. What I did have were some wild blueberries in the freezer from last season. I’d be worried if I were a strawberry, frankly. The competition here is stiff. And the result was a not too sweet jam that is delicious with some fresh ricotta on baguette or gently heated and drizzled over pancakes.
blueberry rhubarb microwave preserves
makes 3 1/2 pints
3 cups (12 ounces) chopped rhubarb
3 cups (12.75 ounces) frozen wild blueberries
3/4 cup (6 ounces) sugar
2 teaspoon no-sugar pectin (like Ball’s)
Add the rhubarb to the bowl of your food processor. Pulse until finely chopped. Transfer to a glass microwave-safe bowl. Add blueberries and stir in sugar. Microwave on HIGH for 8 minutes, until boiling. Stir in the powdered pectin. Microwave on high for 5 more minutes, until thickened and bubbly.
Transfer to a container, let cool and refrigerate for up to three weeks or process in clean, sterilized jars using a hot water bath.