Rhubarb Sorbet

I made this yesterday.  I googled rhubarb sorbet recipes, looked at several and then made my own.  It's yummy and easy.

4 C. rhubarb

2 C. strawberries

3.5 C. water

Zest of 1 orange

2 tsp. chopped fresh ginger

Pinch salt

3 tsp. light corn syrup

In a 4 quart saucepan, combine rhubarb, strawberries, water, orange zest, ginger and salt.  Bring to a boil.  Lower the heat and simmer for 5 minutes.  Remove from heat and cool for 15 minutes.  

Blend until smooth in a conventional blender or use a stick blender.  Strain to remove any fibrous pieces.  

Freeze for 3 hours.  Remove from the freezer and follow the instructions on your ice cream maker.  Store in an airtight container in the freezer.

Orecchiette with Sausage, Chickpeas, and Mint

I saw this in the May 2015 issue of Food and Wine.  I just planted mint for the first time in many years.  I have it contained in a pot so it doesn't take over the whole yard.  I might try this with both sweet and hot sausage for a little extra zip.  I could see adding some Kalamata olives in before serving or maybe just putting them in my serving.  Not everyone in my household likes them as much as I do. 😀

In a saucepan, cook 12oz. loose Italian sausage in 1/3 C. olive oil over medium high heat until browned, about 7 minutes.  Add 1 sliced red onion.  Cook until the onion is softened, about 3 minutes.

Add 1 lb. cooked orecchiette along with 3/4 C. cooking water and 1 15oz. can of chickpeas that have been drained and rinsed.

Cook until heated through.  Stir in 1 C. mint leaves and 2 tbsp. lemon juice  and season with salt and pepper.  Serve with a dollop of yogurt on top.

Strawberry Rhubarb Crumble Bars

I was just talking with my Aunt's yesterday about rhubarb...I will need to try and make these bars when I get some rhubarb from them on Sunday.  I may take them to a party we have coming up. Have I mentioned how much I love spring fruits?  Have I mentioned how glad I am to be back in the world again?

16 tbsp. unsalted butter at room temperature
2 C. all purpose flour
1/4 tsp. salt
1 tsp. vanilla
1 1/4 C. sugar
1 1/2 C. diced rhubarb (about 3 stalks)
3/4lb. strawberries, hulled and sliced
1 tbsp. lemon juice
2 tbsp. cornstarch

Preheat oven to 375 degrees.  Line an 8 inch square pan with foil, leaving a 2 inch overhang on 2 sides.  Mist with cooking spray.

Make crumb mixture; using and electic mixer on medium low speed, combine butter, flour, salt, vanilla, and 1 C. sugar until mixture resembles coarse crumbs.  Spread half of the mixture evenly over bottom of prepared pan and press down.

Make filling; combine rhubarb, strawberries, lemon juice, cornstarch, and remaining 1/4 C. sugar in a large bowl.  Spread evenly over crust in pan.  Sprinkle remaining crumb mixture over fruit.  Bake until bubbly and browned, 45 to 55 minutes.  Let pan cool completely on wire rack.

Using foil overhang, carefully lift bars out of pan, peel back foil and cut into 9 squares.  Serve at room temperature.

Serving size 1 bar--412 calories, 21g. fat, 54mg. cholesterol, 2g. fiber, 4g. protein, 54g. carbs, 70mg. sodium.