Rhubarb Iced Tea 6 Servings
8 large stalks rhubarb, cut into 3 inch pieces
8 c. water
1/3 c. sugar, or to taste
Bring rhubarb and water to a boil in a large saucepan. Reduce heat; simmer 1 hour.
Strain; discard pulp. Stir sugar into the hot liquid until dissolved. Cool. Serve over ice.
Garnish with mint or lavender sprigs.
Variation 1: Add 1/4c. orange juice and 1 tsp. lemon juice for each cup of the
sweetened rhubarb juice.
Variation 2: Add one 12 oz. bottle of ginger ale to 4 c. of the rhubarb orange juice
From The Joy of Rhubarb and Cooking from Quilt Country
Minted White Grape Juice 4 Servings
4 c. white grape juice
8 4 inch sprigs fresh mint
4 thin lime slices
Two hours before serving, place the grape juice, mint, and lime slices in a deep pitcher
or bowl. Using a potato masher, bruise the leaves and lime slices to release their oils.
Refrigerate, stirring now and then. To serve, pour over ice and garnish with mint.
From Cooking from Quilt Country
Emily's Marinated Asparagus
3 slices bacon, cut into 1 in. pieces 28 oz. can diced tomatoes in juice
3 garlic cloves, peeled (fire roasted if possible)
2 large eggs 1 to 2 canned chipotle peppers en adobo
1/2 c. dried bread crumbs stemmed and seeded
Salt 1 to 2 Tbsp. chipotle canning sauce
1 1/4 lbs. ground pork (or beef, or turkey) 1 tsp. dried oregano
1/2 c. coarsely chopped mint leaves About 1 1/2 c. beef or chicken broth
Pre-heat oven to 450. In a food processor, combine the bacon and 1 garlic clove.
Process until finely chopped. Add the eggs, bread crumbs and 1 tsp. salt. Pulse several
times to combine thoroughly, then add the pork and mint. Pulse the machine a few
more times until everything is well combined - but not at all processed into a paste.
Remove the blade
With wet hands, form the meat into 16 plum-size spheres, spacing them out in a
13"x9" baking dish. Bake until lightly browned, about 15 minutes.
While the meatballs are baking, combine the tomatoes, with their juice, chipotles,
canning sauce, oregano, the remaining 2 garlic cloves (cut in half) and 1/2 tsp. salt in a
blender or food processor. Process to a smooth puree.
When the meatballs are ready, spoon off any rendered fat then pour on the tomato
mixture. Bake until the sauce looks like tomato paste, 15 to 20 minutes.
Microwave the broth for about a minute to heat it. Divide the meatballs among four
dinner plates, leaving most of the sauce behind. Stir in enough of the broth to give it an
easily spoonable consistency. Taste and season with salt if necessary. Spoon the sauce
over the meatballs.
You can omit the bacon and use other spices in place of the mint.
From Mexican Everyday
Rhubarb Pinwheel Cookies
1 c. rhubarb, cut into 1/4" pieces 1 c. butter, softened
1/2 c. fresh strawberries, sliced 1 c. brown sugar, packed
1/2 c. granulated sugar 1 c. granulated sugar
2 Tbsp. cornstarch, mixed with 1 tsp. vanilla
2 Tbsp. cold water 4 c. flour, mixed with 1 tsp. baking soda and
1/2 tsp. salt
Filling: Stir rhubarb, strawberries, granulated sugar and water in a saucepan. Cover and
cook until rhubarb is tender, about 5 minutes. Stir in cornstarch mixture. Cook and stir
until thick and bubbly. Remove from heat, cool.
Dough: Beat butter in a large bowl until fluffy. Add brown sugar and granulated sugar;
continue to beat until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture.
Divide dough in half. Roll one half dough between waxed paper to a 12x10 inch
rectangle. Remove top sheet of waxed paper. Spread with half of filling. Roll up,
beginning at the long side. Seal end and edge of dough. Wrap in waxed paper; chill
well. Repeat with remaining dough.
Preheat oven to 350. Cut dough into 1/4" thick slices. Place 2 inches apart on greased
baking sheets. Bake about 10 minutes. Cool on a wire rack.
Makes about 4 dozen.