The busyness of the canning season has me firmly in its grasp now. I feel like I barely got a chance to catch my breath after turning the book in and now I’m racing around the Northeast teaching classes. I think I finally need to come to grips with the fact that my life doesn’t really slow down anymore. Ah well.
The internet is alive with rhubarb recipes these days. Here are the ones that have looked particularly appealing…
- Autumn’s cold processed Rhubarb Shrub.
- A Rhubarb Raspberry Pie, baked in a barbecue on Wayward Spark.
- Rhubarb Moonshine Smash!
- A tiny batch of Rhubarb and Ginger Jam.
- Combine gin and rhubarb syrup for a Rhubarb Fizz.
- Deena makes Rhubarb Tartlets. I love the word tartlet.
- Raspberry Rhubarb Ginger Jam. I’ve not combined raspberries and rhubarb in my canning career, but judging from these two recipes that have paired them up, I do believe it’s time.
And other tasty links featuring granola, pickles and homemade soy milk.
- Easy homemade granola bars with just five ingredients.
- Banana granola. I’ve used fruit butters to bind my granolas, but never mashed banana. A version of this one is in my very immediate future.
- Pickled butternut squash. I have a version of this condiment in my cookbook. You’ll be surprised by how tasty pickled winter squash can be.
- A tiny batch of pickled ramps.
- Spicy carrot, radish and red onion pickle. This is a good one for all those radishes that are around this time of year.
- Homemade soy milk. Sounds pretty darn accessible.
- Linda Ziedrich has teamed up with Fillmore Container to giveaway some smooth-sided half pint jars and a copy of Linda’s wonderful book, The Joy of Jams, Jellies, and Other Sweet Preserves. You have until June 3 to enter, so click over to Linda’s site and leave a comment!
She says, “I love Kootsac bags and bought a few when you last profiled them on your site. I think my kids have made off with them, but I loved using them for grains and polenta.”