Rhubarb curd

Ingredients
600g/21 oz. rhubarb, washed, trimmed and chopped into 1-inch chunks
4 large eggs
200g/7oz. unsalted butter, diced
8 tsp cornstarch
175g/6 oz. powdered sugar

Directions
Put the rhubarb chunks into a food processor and work them until a fine pulp is achieved. Transfer the pulp to a food mill and work it over a medium bowl to catch the juice until you’ve collected about 350 ml.

Add the eggs, diced butter, cornstarch, powdered sugar and 250ml of the rhubarb juice (save the rest) to a pan and set over a low heat, whisking until all of the butter has melted.

Once the butter has melted, switch to a wooden spoon and stir the concoction constantly until the curd has thickened to a consistency a wee bit thicker than custard. Do not increase the heat to speed up the process or your eggs will curdle- nobody likes a chunky custard!

Stir in about 100ml more of the reserved rhubarb juice, then set the custard in the refrigerator to chill.

Once chilled, taste the custard and add a splash of rhubarb juice if it needs more tart, then divide into jars. The curd will keep, stored in the fridge, for up to a week.   This preservative is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding (as pictured below).  The one negative to this curd is that all of the beautiful color of the rhubarb disappears and the resulting product looks rather paste-like.

Rhubarb curd atop bread pudding

A peanut-free version of the Rocky cookie

Never in my life, until just over a year ago, had I known so many people with food allergies.  Now I have adopted an entire family full  🙂  (and I love them all) and have several friends with them as well.  There are allergies to spices, some to raw fruits and veggies, to gluten, to tree nuts, to peanuts, to dairy, and the list goes on.  Then there are the folks who make life choices to exclude certain foods- people who eat paleo, vegetarian, vegan, dairy-free, etc.  All of this adds up to challenge the “foodie” at each party.  You want to bring a dish that looks good, tastes great, and that everyone will be able to partake in.  It can be a little crazy, but I’m up for the challenge.

This particular recipe is an adaptation of the Rocky cookie which tastes a bit more tropical and uses no peanut butter.  It’s for Sheila and Michael as she loves her healthy foods and he doesn’t breathe so well when peanut products are near him 😉

Ingredients:

2 cups old fashioned oats

1 cup steel cut oats

1 ½ cups whole wheat flour (or oat flour)

¾ teaspoon baking soda

¾ teaspoon cinnamon

dash of  nutmeg

Sprinkle of sea salt

Handful of bittersweet chocolate chunks

Handful of raisins

Handful of chopped dates

Handful of cashews

Handful of shredded coconut

Handful of dried pineapple

Handful of wheat germ

Handful of flax seed meal

Handful of sunflower seeds

1 egg

1/2 cup real maple syrup

1/4 cup molasses

¾ cup plain, unsweetened applesauce

1/3 cup coconut oil

1 teaspoon vanilla

a well-ripened banana

1 large scoop of Tahini

  • Preheat the oven to 375
  • Add the wet ingredients to the dry and mix
  • Scoop the batter by the tablespoon onto a large baking sheet lined with parchment paper (cookies will not spread)
  • Bake for 15-25 minutes (depending on your oven).  You want a finished cookie that is golden brown around the edges and a bit on top

Rocky cookies