There are two recipes this month. One you can make right now – Roasted Rhubarb – and one that has to wait a bit – Strawberry Mojitos – until the strawberries are in season.
The conventional way to make stewed rhubarb is to put chopped pieces in a pot and simmer until the pieces have broken down into a stew. Roasted Rhubarb is cooked in the oven so the pieces sort-of retain their shape. But the taste is waaaay better. And the vanilla paste makes it even better still.
You can eat it like a pudding, on ice cream, on cake, or in yogurt. Or you can eat it on pancakes , as shown in the picture, with whipping cream and syrup. These are my Grainy Pancakes, a Scoop recipe.
It lasts several days in the fridge. I don’t know about the freezer. There is never enough Roasted Rhubarb, nor does it last that long that it has made it into the freezer.
The second recipe is for a Strawberry Mojito.
Conventional Mojitos are made with granulated sugar, which leaves the drink flat tasting. My recipe uses agave nectar as a sweetener which gives it a toasty/caramely/maple syrupy taste. (One of these days I will have to try using maple syrup as the sweetener, which would make it a Northern Mojito?? or a Canadian Mojito?? When I try this I will let you know.)
Back to Strawberry Mojitos, this version just muddles fresh strawberries (they have to be ripe to make it easy to muddle) with the mint and lime. You get a refreshing drink, that tastes really good.
I have made mojitos without the booze and they are still a good drink.
Both of these recipes are online at scoopnweigh.com:
See you at Scoop N’ Weigh: The Candy Store for Grown Ups!
P.S. The flags are still flying and not out of the store. Surely you need one to cover that ugly fence or hide the neighbours!
P.P.S. This year is Canada’s 152 birthday. Not a special birthday, and being humble Canadians we don’t make much of it, but still we are a great county, so celebrate!
We have put out the Canada Day Candy
and have Canada Day baking cups and cookie cutters.
I always make a Red Velvet Cake made with beets. A dense chocolate cake with hot pink icing, what else could you want?