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    Tasty Tuesday: Rhubarb / Strawberry Crunch Reduced Sugar

    It is getting to be close to Farmer’s Market time, a.k.a. rhubarb time. I am really believe that the snows are behind us. My proof of this is 1 May when the markets open. One can find asparagus and rhubarb. This is living. Both have long stalks that stick up out of the ground that announce “Hey! I made it! Your turn!” So, taking my turn with the rhubarb, I like to pair it with strawberries – totally sweet and sour. And I like my rhubarb to taste a tad sour… not overly sugared. Rhubarb / Strawberry Crunch welcomes the taste buds to do a spring dance right there in…

  • militaryblog

    Beth’s Garden is Pumping Out Rhubarb

    We all have favorite ladies in our lives. I have one who is right up there at the top, Beth Kocsis. She not only gave me the world’s best son-in-law, but supplies rhubarb too. Does life get any better? I don’t think so.So, with a fresh supply of rhubarb comes my Mom’s fantastic recipe for Rhubarb Delight. My daughter and I have been guilty of picking some of the rhubarb off of the top of a very hot dessert that came straight out of the oven. When asked why we did this… blank stares came across our faces… as if… how could we refrain. This is a “TRY it, you’ll…

  • militaryblog

    Strawberry Rhubarb Jelly Roll Bring on the fresh fruits!

    Strawberry Rhubarb and whipped cream jelly roll. Oh my… this is so good.4 large eggs, separated1 1/2 cup granulated sugar1 cup flourpinch of salt Filling1/2 pound rhubarb stalks, about 2 cups trimmed and chopped2 cups fresh strawberries, hulled washed and sliced1/2 c granulated sugar1 large tub of Cool Whip: divided1 strawberry yogurt Preparation: Heat oven to 375 degrees. Grease a jelly roll pan, 15x10x1inch, and line it with parchment paper. (This makes the removal from the pan oh so much easier!) Grease the paper, add a bit of flour, then shake it and remove excess.Separate eggs whites (Now you feel like you are baking don’t you!) In a large bowl,…