This week I am taking a break from my weekly cook book challenge to show you something a little different!
This past week I have started preserving my harvests which is always fun!
As I showed you on Monday I harvested 2.3kg of Rhubarb. I was able to get 6 2cup bags in the freezer and used another 2cup fresh to make a cake.
I totally forgot to take pictures of the cake,but it was yummy! In the cake I was also able to use some crab-apple butter I had made last year so that made the cake extra special.
2c raw rhubarb
1C brown sugar
1/2C white sugar
1C apple sauce (I used a jar of my crab apple butter)
1tsp baking soda
In a large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, baking soda, vanilla and flour. Add rhubarb. Pour into pan and sprinkle with 1/4c white sugar and 1tsp cinnamon
Bake are 375F for 30-35mins
I also preserved some of my chives. I chopped them all up and then flash froze them on a cookie sheet. After about 30mins in the freezer I then put them into a container and popped them in the freezer. I may try drying some next time.
I was also able to get a large enough spinach harvest that I could use almost a pound of it in one of my favorite summer time recipes....Tipsy Pasta. I make this in the winter too, but using fresh from the garden veggies makes it that much better!! I have posted this recipe before you can see ithere.
Have a great day