Welcome to Recipe Wednesdays!
Today’s featured rhubarb recipe is The Smart Kitchen’s 2×2 Frozen Fruit Jam!
Here’s an excerpt from the post:
If you are like me, the only time you have—or most likely ever will, regardless of the Rhubarb Coalition’s* efforts to infiltrate healthy cooking magazines at least once a year proclaiming its uses outside of a flaky crust–eaten rhubarb is in pie form. I distinctly remember the first time I ever tried it, as an 11-year-old in the kitchen of my dad’s current ‘gal pal.’ And although he didn’t fall in love with HER, I fell in love with the flavor of that pie.
*as far as I know, this does not exist…but they could be monitoring this post right now, so I better give them some credit
And now for this week’s recipe link-up:
What’s on your menu for Memorial Day? Please limit yourself to 2 recipes per member, and make sure to include the name of your recipe. Thanks!
And as a head’s up, next week’s theme will be recipes for Father’s Day!
I tried rhubarb for the first time last week in a strawberry-rhubarb crisp — thanks Barefoot Contessa! — and loved it. (http://traveleatrepeat.com/2011/05/17/new-ingredient-rhubarb)
This week, it was all about a strawberry-rhubarb galette. I’m in love.
I tried this vegan rhubarb ice cream recipe last weekend. http://greenveganliving.blogspot.com/2011/05/vegan-rhubarb-ice-cream.html OH. MY. GOODNESS.