SANDRA’S LUSCIOUS RHUBARB-RASPBERRY CRUMBLES (Individual mason jar servings)

A phenomenally luscious springtime quick, easy, and tasty dessert

using in-season fruit and berries...

Prep: 5 Mins.

Macerate: 10 Mins.

Bake: 40 to 45 Mins.

Serves: (9) ½-Pint Jars (Wide/Slim: Whatever you have on hand)

INGREDIENTS:

Filling:

2 lbs. fresh rhubarb (7 measured cups, already cut into ½” slices)

2 teaspoons fresh lemon zest

--(Or, ¼ teaspoon organic lemon peel powder)

2 tablespoons freshly squeezed lemon juice

¾ cup granulated sugar

½ cup all-purpose flour

1 teaspoon vanilla bourbon extract

-- (Or, vanilla extract)

1 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

2 cups (1 pint) fresh raspberries (or frozen, no need to thaw)

Crumble:

1 cup all-purpose flour

½ cup old fashioned oats

1/3 cup granulated sugar

¼ cup packed dark brown sugar

Pinch of fine-grain kosher salt

1/2 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

½ cup (1 cube) cold unsalted butter, cut into pea-sized cubes

METHOD:

Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper or a Silpat liner, and set aside. Also, set aside 9 half-pint pre-sterilized Mason jars – no matter the shape (I used what I had onhand).

In a large bowl, combine all filling ingredients, except for the raspberries (I used unthawed frozen berries); toss to combine, and let macerate for 10 minutes. Toss again.  Fold in raspberries (fresh/frozen); using a typical tablespoon, spoon into Mason jars (Note: Over-stuff jars with filling, as it tends to shrink when cooling).

Prepare the Crumble mixture, and combine using a pastry cutter or two butter knives and cut to combine until crumble mixture appears as shown in photo.  Use a clean tablespoon and generously spoon crumble mixture atop filling to form slight mounds (the dessert will shrink when cooled, so don’t be shy with this topping mixture).

Notice the enhanced color the more it macerates...

Place filled jars atop the parchment/Siltpat-lined baking sheet in the preheated oven, and bake for 40 to 45 minutes, until golden and crisp and juices are slightly bubbling over edge.  Let stand for 10 minutes to set, and serve with French vanilla ice cream, if desired. ~ Enjoy!

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Tips:

1) You're able to prepare these desserts well ahead of time and refrigerate, then bake in time for serving; they hold up phenomenally well.

2) If you have leftovers, simply microwave ½-pint jars for 30 seconds (placed inside a serving plate/bowl first) to warm.

3) To make ice cream scoop-able, microwave uncovered container for 10 seconds on high; it works and doesn't compromise its texture!

SANDRA’S QUICK N’ HEALTHY PICKLED CUCUMBERS and RED ONIONS

A favorite snack of mine to munch on
during mid-day,
or I use these pickled veggies
as a quick addition to salads,
sandwiches, burgers,
or as a side dish...

Exciting: My recipe was recently featured  on
http://thehomesteadsurvival.com/pickled-cucumbers-red-onions-recipe/

Servings: (6)

Prep: 10 Mins.

Marinate: 1 day

INGREDIENTS

1 medium unpeeled organic cucumber

--score outside flesh lengthwise using a fork, and cut into ¼” slices

¼ organic red onion, cut into ¼” strips

½ teaspoon celery seeds

Pinch of kosher salt

Pinch of granulated sugar

¼ cup apple cider vinegar 

1-3/4 cup cold filtered water

METHOD

Layer the cucumber slices in a wide-mouth pint-sized canning jar, add a pinch of celery seeds, and a layer of red onion strips.  Repeat this layering until jar is filled.  Add the pinches of kosher salt and sugar on top.  Fill jar with the apple cider vinegar and filtered water.  

Cover jar, and store in refrigerator to marinate for 1 day.  

Serve as a snack, side dish, or on your favorite sandwiches and burgers, or an addition to salads. ~ Enjoy!

EASY HOMEMADE RHUBARB N’ STRAWBERRY JAM

How wonderful it is to wake up to toast
spread with your very own homemade
rhubarb n' strawberry jam on
those cold winter days...

Yields: [6 (1/2-pint) jars]
Prep: 15 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

5 cups fresh rhubarb, chopped into small chunks
1 lb. bag of frozen strawberries, thawed, and chopped
3 cups granulated sugar (or splenda)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. package) strawberry flavored jello (use sugar-free if you like)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes, cooling to dry on a clean towel.

In a large stockpot, stir together the freshly chopped rhubarb and sugar. Cover, and let stand overnight.

The next morning, add the chopped strawberries to the stockpot with the rhubarb and sugar, and bring to a boil over medium heat. Boil, stirring constantly, until the rhubarb is soft. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix to dissolve.

Transfer hot jam to sterile jars, and to process so you can store in pantry (versus refrigerator or freezer) place the sealed jars of jam into a boiling water bath, and processed for 10 minutes; doing so in batches if need be. - Enjoy!


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Tips: I thaw the strawberries overnight in the refrigerator, and then chop them just before making jam the following morning. These jars of jam make wonderful gifts, especially if you grow a lot of rhubarb as I do – feel free to double the recipe, or use pint-size jars instead of ½-pint jars.

SANDRA'S HOMEMADE ALASKA FIREWEED and CLOVER HONEY

A very fulfilling recipe that's so fun to prepare
and you'll be thankful you did over the long winter months...

Yields: [Appx. 8 (½-pt.) jars]
Prep: 10 Mins. |
Cook: 10 Mins.

SPECIAL EQUIPMENT:

--3 large pots
--Sterilized canning jars and lids, with rims. (boil for 10 minutes, and air dry on a clean towel)
--Cheesecloth

INGREDIENTS:

30 pink clover blossoms, (1” in diameter)
20 white clover blossoms, (1” in diameter)
25 fireweed blossoms, (the fuller, darker, and richer looking the better)
1 teaspoon alum
5 lb. bag white sugar
3 cups boiling water

METHOD:

Begin by boiling 3 cups of water in a medium saucepan.

Meanwhile, remove stems from fireweed, reserving just petal shoots. Gently rinse all blossoms in colander with cold tap water.

Wild Alaska Fireweed Blossom

Place all ingredients except boiling water into a large heavy-bottom pot. Pour the 3 cups of boiling water over ingredients, and let steep for 10 minutes. Turn heat on under large pot to high, and bring to boil, and then let it continue to do so for 10 minutes.

Meanwhile, get another large pot and secure cheesecloth over the top (I do so by tying it to the side handles, or secure it with a large rubber band). Carefully pour the mixture, straining it into another large pot. Gently twist the top of the cheesecloth to get any excess honey out, prior to tossing residual blossoms.

In another large pot, begin boiling enough water to submerge honey jars to sterilize [you can do so in batches if your pot is not large enough to hold 8 (½-pt.) jars at once].

Wild Alaska White Clover Blossoms

Gently ladle hot honey into canning jars. Clean rims of jars of any drips, and secure rims and lids (finger-tight only). Once water is boiling, carefully place jars into water bath, and once boiling continue to do so for 10 minutes.

Remove jars using tongs onto a clean, dry towel to cool, and then tightly secure lids after 30 minutes of cooling (you should hear 'pings' when they seal). Once cooled, ‘label and date’ the jars of honey and place in pantry – enjoy as you would any other store-bought honey product!

SANDRA'S HOMEMADE CHILI SAUCE

A very good Chili Sauce staple 
to have on-hand at all times.
You'll find that I use this in
many recipes listed on this site...

Yields: (Appx. 4 cups)

Prep: 5 mins. |
Cook 30 mins.


Posted by Sandra

INGREDIENTS

2 (14.5 oz. cans) diced tomatoes, undrained
1 small spanish onion, diced
½ cup dark brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 tablespoon chili powder
1 teaspoon red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon cider vinegar

METHOD

Place all ingredients together in blender; pulsing just until slightly chunky. Place in a saucepan over medium-high heat and bring to boil, then reduce heat and simmer with lid tilted (letting some steam escape) for 30 minutes.

Cool and place in an airtight jar (labeled with name, date made, including expiration date). ~ Enjoy!

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Tip: This chili sauce will last up to 6 months in your refrigerator to use in a host of recipes, or when making chili,  or just to heat and use as a sauce with seafood.