Tonight I chopped it all up, added some sugar, and tomorrow I'll mix it up with this:
And hopefully tomorrow I will have some very yummy rhubarb jam, from a recipe I spotted over at The Ink Spot.
I can NOT wait to taste it.
The very best part of it all - the rhubarb came from a neighbor of granny, who gave me permission to take as much as I wanted as long as I promised to share jam with her. I will admit, that I had hoped the amount of rhubarb I picked would have yielded more than 4 cups of rhubarb, but oh well! Next time I go to granny's I will have to pick some more rhubarb from them (and when I was talking about it today, I was told there might be another source of rhubarb for me to get)! Yummy ... too bad I need to leave it in the fridge overnight, I am really ready to make it now LOL!
PS - anyone here stop baking/cooking with white sugar? The more I read, the more I think I should not use it. But what in the world do I replace it with? And has anyone done it and not regretted it? Thanks!
YUMMY!!! Wish I could find a source for free rhubarb! Every try it with strawberries and rhubarb? yum.
ReplyDeleteSugar...my mother uses honey for all her sugar recipes. My dad puts honey in his coffee instead of sugar. You can find recipes that call for honey instead of sugar (I have a bread one I can give you the link to if you like) or you can play around with it to find out what works. My mother just sent me some jam and jelly recipes that don't have sugar. She does all her canning (peaches and such) with honey.
What's wrong with white sugar?!?! :)
ReplyDeleteIf you are talking substitues, for baking you really want the real thing--unless you are diabetic. The alternatives are not only not that good, but they can alter your baking results.
Splenda For Baking is okay if you must switch your sugar, but it isn't all substitute. It's half sugar, half splenda.
I used to bake A LOT! I don't have much energy for it now (and my kitchen is tiny, which makes baking a challenge) but my favorite ingredients: good, quality flour (Lily) and European Butter (Plugra). The butter truly makes a difference! You can SMELL how sweet it is!
Sorry to chat so much. Baking is in my blood (my dad's passion is baking, too.)
I love rhubarb! Hubbz doesn't like it, so I never get it. Poo on him!!
ReplyDeleteWe haven't giving up sugar but we have given up white flour, white rice, and foods with lots of preservatives (I know relatively boring). Let me know if you find how to substitute sugar though, I would be HIGHLY interested in it.
ReplyDeleteYUM! I make strawberry rhubarb jam with pineapple pieces, strawberry jello, and rhubarb. YUMMY!!
ReplyDelete