How to Freeze Rhubarb

How to Freeze Rhubarb

It’s the season for rhubarb, are you ready?

Rhubarb may be a new vegetable for you (yes, it’s a vegetable!) or you may find yourself coming into a whole bunch of it thanks to a kind coworker or friend. Your next thought may be “what can I do with this stuff!” Never fear, we’re here to share how to freeze rhubarb so you’re able to enjoy it year round!

A few important things about rhubarb:

  • The leaves are poisonous so make sure to cut them off (you can compost them)
  • The stalks have a sweet and tart taste and are great in pies, crisps, and jam. You can also make stewed rhubarb to top your ice cream.
  • It has been said that spring rhubarb is nicer to work with because it’s less woody. Why not take advantage while the pickings are plenty!
  • You don’t need to do anything (i.e. blanch) to the rhubarb before you freeze it.
  • Frozen rhubarb can be used in almost any way that fresh would be used in but be sure to check your recipes notes if you’re unsure.

How do Freeze Rhubarb:

1. Trim rhubarb stalks off the plant as close to the ground as you can.

2. Trim off the leaves (toss or use in your compost bin) and wash your stalks.

3. Chop into small pieces (0.5-1 cm in width).

4. Place in a freezer bag or container and freeze as is – I like to portion into 1-2 cups and label as such.

How to Freeze Rhubarb

5. You can freeze them individually on a tray so that you can portion out what you like when you like. This way requires more space initially but can be more convenient for portioning in the long run.

How to Freeze Rhubarb

Find more rhubarb facts from Getty Stewart here.

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Lemon Cranberry Scones

Lemon Cranberry Scones

One of my favourite fresh spring tastes is lemon.  It holds the promise of spring and all the wonderful fresh fruits that are yet to come.  These lemon cranberry scones are the perfect complement to the cheddar chive scone recipe that we shared last week.  Not too strong, but still enough to taste, the lemon is the perfect partner for the tartness of the dried cranberry.

A perfect companion to a cup of tea, enjoyed on the patio!

Lemon Cranberry Scones

 

Lemon Cranberry Scones
Serves 8
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Ingredients
  1. 1/4 cup cold salted butter, grated
  2. 2 eggs, beaten
  3. 1/3 cup buttermilk
  4. 2 cups flour
  5. 2 tsp baking powder
  6. 1/4 tsp salt (increase to 1/2 tsp if using unsalted butter)
  7. 2 tbsp sugar
Add-ins
  1. 1/4 cup dried cranberries
  2. zest of 1 lemon
Instructions
  1. Preheat oven to 450F and line baking sheet with parchment paper.
  2. In large bowl, combine flour, baking powder, salt, sugar, lemon zest, and dried cranberries.
  3. In smaller bowl, combine eggs and buttermilk and beat well.
  4. Grate butter into dry ingredients using a box grater. Gently stir into dry ingredients.
  5. Pour egg mixture into dry ingredients. Stir to bring all ingredients together and to form a slightly shaggy dough.
  6. Turn dough onto lightly floured surface. Use your hands to bring together, if necessary, but try not to handle the dough too much. Pat into a circle approximately 8" in diameter and 1" thick. Cut into 8 wedges. Place on prepared baking sheet.
  7. Bake for 12-15 minutes. Remove from oven when the bottoms are a light golden brown.
River City Cookery http://rivercitycookery.com/
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Cheddar Chive Scones

Cheddar Chive Scones

Scones are one of the easiest types of quick bread to make so over the next couple of weeks we’re going to share two of our favourite scone recipes – one savoury, and one sweet! These Cheddar Chive Scones are the perfect savoury scone to highlight the fresh spring chives that are springing up.

This recipe is very quick to put together and makes 8 pieces. They are the perfect scone to serve with soup or salad or to eat all by themselves with some butter. We dare you to eat only one!

Cheddar Chive Scones

 

Cheddar Chive Scones
Serves 8
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Ingredients
  1. 2 cups all-purpose flour
  2. 2 tsp baking powder
  3. 1/4 tsp salt (increase to 1/2 tsp if using unsalted butter)
  4. 1 tbsp sugar
  5. 1/4 cup cold butter, grated*
  6. 2 large eggs, beaten
  7. 1/3 cup buttermilk
Add-ins
  1. 3/4 cups cheddar cheese, shredded
  2. 2 tbsp chives, choped
Instructions
  1. Preheat oven to 450F and line a baking sheet with parchment paper.
  2. Combine dry ingredients in a large bowl and mix together well.
  3. Combine the grated butter and wet ingredients in a small bowl.
  4. Add wet ingredients to dry ingredients and combine to form a shaggy dough.
  5. Fold in the cheddar cheese and chives.
  6. Turn out dough onto a floured surface and form into a circle 6-8" in diameter and about 1-1.5" thick. Cut into 8 pieces and transfer to baking sheet.
  7. Bake for 12-15 minutes and remove from oven when they have a golden brown bottom.
Notes
  1. If the dough seems to dry, feel free to add a splash more of buttermilk.
  2. *Use a cheese grater to grate the butter to more evenly distribute it throughout the dough
River City Cookery http://rivercitycookery.com/
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Creating a Cheese Tray

Creating a Cheese Tray

At any kind of party, there is really nothing better than a fabulous cheese tray.  With the beginning of May, comes endless brunches, barbeques, and spring and summer nights in which a cheese tray could do no wrong.

Here are a few simple ideas that can help make your cheese tray appealing to ALL of your senses:

  • It is always best to go for a wide variety of cheeses: this means you want some hard and soft cheeses.  You also want a variety of tastes: play around with mild, strong, and smoked cheeses.  These will provide some visual interest as well.
  • Cheese is not the only thing that goes on a cheese tray – add some grapes or some nuts, like walnuts and almonds to add some texture.
  • To take your cheese tray to the next level, add some salami or prosciutto, and some olives to make it more of a charcuterie board. 

The next thing you need is some sort of vessel, to get the cheese to your mouth.  My #1 go-to is the cracker!  The options are endless in the cracker aisle, so feel free to go crazy with flavour here.  If you don’t love the cracker like I do, a baguette or a ciabatta loaf will do nicely as well.

Creating a Cheese Tray  

For the cheese tray above, we used brie, edam, a double smoked cheddar, and a jalapeno monterey jack.  Using a ciabatta as our bread, and some nuts, dried fruit, and grapes to break it up with some texture and colour.  Other cheeses you could use could be marble cheddar, goat cheese, blue cheese, or a crotonese.  An Italian crotonese is a very hard, crumbly cheese with a similar nutty taste and smell to parmesan.

To help you create your own wonderful cheese tray, here are a few helpful tips!

Cheese Tray Cheat Cheet

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Spinach Salad with Raspberry Dressing

Having a go-to potluck worthy salad in your repertoire in always a great idea. Not only can you prepare it in a pinch but if you always have the required ingredients in your kitchen, you can make it any time you need. This spinach salad with a raspberry dressing is packed with flavour and contains many ingredients that you may already have on hand in your kitchen.

Spinach Salad with Raspberry Dressing

This salad is also incredibly versatile and can be made with any combination of veggies you might find in your fridge. The dressing we created for this salad is made using pureed raspberries, making it 400% fancier than any other dressing you could buy at the store! We always have frozen raspberries in our freezer and combined with a few other pantry staples you can create a restaurant worthy dressing in a split second!

Spinach Salad with Raspberry Dressing

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Spinach Salad with Raspberry Dressing
This spinach salad with a raspberry dressing is packed with flavour and contains many ingredients that you may already have on hand in your kitchen.
Course Salads
Servings
Ingredients
Salad
Dressing
Course Salads
Servings
Ingredients
Salad
Dressing
Instructions
  1. Mash up raspberries to form a puree. Combine in a mason jar with the other dressing ingredients and set aside.
  2. Combine salad ingredients in a large bowl.
  3. Shake up your dressing to ensure it's mixed and serve it with the finished spinach salad.
Recipe Notes
  • You can add or substitute any of the vegetables in the salad for what you have available in your fridge.
  • Feel free to roast the pecans before adding them to your salad.
  • Store your leafy greens properly to get the most out of them.
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