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- Thread starter dawnnys
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amanda_pennsylvania
Well-known member
Nope--
amanda_pennsylvania
Well-known member
I'm too caught up in the glory of their fake cheese to notice the fake meat.
Dawn, read this article---it will make you feel fine about your house(#5)
http://community.adn.com/adn/node/141792
http://community.adn.com/adn/node/141792
I did some googling this morning before I went to work about frozen rhubarb
and found that it can be frozen. I've linked to one site here. It doesn't really say how the quality of the rhubarb is changed though. And when I got to work (Publix) I looked and we do have bags of frozen rhubarb. I guess I'll just buy a bag and try it. We have so many people here with know-how maybe someone will chime in with info. Thanks Karen.
http://www.recipetips.com/kitchen-tips/t--1375/how-to-freeze-rhubarb.asp
and found that it can be frozen. I've linked to one site here. It doesn't really say how the quality of the rhubarb is changed though. And when I got to work (Publix) I looked and we do have bags of frozen rhubarb. I guess I'll just buy a bag and try it. We have so many people here with know-how maybe someone will chime in with info. Thanks Karen.
http://www.recipetips.com/kitchen-tips/t--1375/how-to-freeze-rhubarb.asp
I freeze rhubarb from our garden every year. I wash it and cut it into
pieces the size that I will use for cooking then freeze it. I usually put it 4 cups in a bag. It's perfect for pie, cakes, chutney, etc.
I've seen frozen rhubarb in the store, and it may have sugar added, although I don't remember for sure.
pieces the size that I will use for cooking then freeze it. I usually put it 4 cups in a bag. It's perfect for pie, cakes, chutney, etc.
I've seen frozen rhubarb in the store, and it may have sugar added, although I don't remember for sure.
KC, here's the recipe I'm dying to try. Since you have experience with
frozen rhubarb do you think it would work here?
Rhubarb Cardamom Lime Muffins
Rhubarb Mixture
1½ cups ½-inch diced rhubarb (about 7 ounces, 1 medium-size, trimmed rhubarb stalk)
¼ cup sugar
½ teaspoon ground cardamom
¼ teaspoon ground cloves
finely grated zest of 1 large lime
Streusel Topping
¾ cup King Arthurs unbleached, all-purpose flour
½ cup sugar
½ cup brown sugar
¼ teaspoon salt
½ cup unsalted butter, very cold, cut into 32 pieces
Muffin Batter
2 cups King Arthurs unbleached, all-purpose flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 large egg
8 tablespoons melted butter, cooled slightly
2/3 cup Greek yogurt or sour cream
1/3 cup milk
To make the rhubarb mixture, in a mixing bowl, combine the rhubarb, sugar, cardamom, cloves and lime zest. Cover lightly with plastic wrap and let macerate for at least 30 minutes. Mixture should appear very juicy when maceration is complete.
To make the streusel topping, in a small mixing bowl, add the dry ingredients, and cut in the butter until mixture is evenly crumbly. (Alternatively, you can beat the butter and sugars with an electric mixer until light and fluffy, and then quickly mix in the remaining ingredients.) Reserve for a moment.
To make the muffin batter, in a large mixing bowl, sift the flour, baking powder, baking soda, and salt, and then add sugar. Whisk thoroughly to distribute the chemical leaveners. Reserve for a moment.
In a small bowl, whisk the egg briefly, and then whisk in the melted butter, Greek yogurt, and milk.
Pour the liquid ingredients over the dry ingredients, and stir quickly and gently with a large, flexible rubber spatula just to evenly moisten. The batter should still be lumpy.
Lightly spray a traditional 12-unit muffin or mini popover pan with vegetable spray.
Divide the batter among the cups, letting the batter mound naturally. The cups should be nearly full.
Sprinkle the streusel topping on top of each muffin and then press it down lightly into the batter (so that it doesn’t fall off during baking). You may have a small amount of streusel topping left over. You can bake it separately and use as in ice cream topping if you wish.
Bake immediately at 400° for about 20-25 minutes. Internal temperature of the muffins will register 190º when fully baked.
Makes 12 regular-size muffins.
frozen rhubarb do you think it would work here?
Rhubarb Cardamom Lime Muffins
Rhubarb Mixture
1½ cups ½-inch diced rhubarb (about 7 ounces, 1 medium-size, trimmed rhubarb stalk)
¼ cup sugar
½ teaspoon ground cardamom
¼ teaspoon ground cloves
finely grated zest of 1 large lime
Streusel Topping
¾ cup King Arthurs unbleached, all-purpose flour
½ cup sugar
½ cup brown sugar
¼ teaspoon salt
½ cup unsalted butter, very cold, cut into 32 pieces
Muffin Batter
2 cups King Arthurs unbleached, all-purpose flour
½ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 large egg
8 tablespoons melted butter, cooled slightly
2/3 cup Greek yogurt or sour cream
1/3 cup milk
To make the rhubarb mixture, in a mixing bowl, combine the rhubarb, sugar, cardamom, cloves and lime zest. Cover lightly with plastic wrap and let macerate for at least 30 minutes. Mixture should appear very juicy when maceration is complete.
To make the streusel topping, in a small mixing bowl, add the dry ingredients, and cut in the butter until mixture is evenly crumbly. (Alternatively, you can beat the butter and sugars with an electric mixer until light and fluffy, and then quickly mix in the remaining ingredients.) Reserve for a moment.
To make the muffin batter, in a large mixing bowl, sift the flour, baking powder, baking soda, and salt, and then add sugar. Whisk thoroughly to distribute the chemical leaveners. Reserve for a moment.
In a small bowl, whisk the egg briefly, and then whisk in the melted butter, Greek yogurt, and milk.
Pour the liquid ingredients over the dry ingredients, and stir quickly and gently with a large, flexible rubber spatula just to evenly moisten. The batter should still be lumpy.
Lightly spray a traditional 12-unit muffin or mini popover pan with vegetable spray.
Divide the batter among the cups, letting the batter mound naturally. The cups should be nearly full.
Sprinkle the streusel topping on top of each muffin and then press it down lightly into the batter (so that it doesn’t fall off during baking). You may have a small amount of streusel topping left over. You can bake it separately and use as in ice cream topping if you wish.
Bake immediately at 400° for about 20-25 minutes. Internal temperature of the muffins will register 190º when fully baked.
Makes 12 regular-size muffins.
Whole foods is not close to me but I will call them today. I'm wondering
if the frozen will work. Publix here says they don't carry it because it doesn't sell. I even told my store manager he was gonna love the Rhubarb Cardamom Lime Muffins I was gonna make for him...didn't work!
if the frozen will work. Publix here says they don't carry it because it doesn't sell. I even told my store manager he was gonna love the Rhubarb Cardamom Lime Muffins I was gonna make for him...didn't work!
