Creative in the Kitchen

Morning musings

It’s been a nice morning here at my home and studio. Everything seems to know that summer is almost here.

New babies emerged from their nests…

…and their cocoons.

And the peas are pea-ing….

…the beans are beaning…

…and the rhubarb is standing tall with its hands towards the sun.

It was time for me to get creative in the kitchen with my annual rhubarb slam.  Today’s creation: bread.  My original recipe follows for tangy-sweet rhubarb bread with a gooey tart glaze.  I hope you have some lovely morning musings too!

RHUBARB BREAD Makes one loaf

Mix together in a bowl:

  • 1 cup whole wheat pastry flour or King Arthurs white whole wheat
  • 1 cup all purpose unbleached flour [alternatively all whole wheat can be used]
  • 1 cup white sugar (can replace with light brown sugar or an equal amount of Swerve granulated sweetener)
  • 1 T baking powder
  • 1/4 teaspoon salt

Whisk into another bowl:

  • 2 eggs
  • ½ cup organic canola oil
  • ½ cup milk of choice; dairy, soy, oat etc

Add liquid ingredients into the dry ingredients mixing briefly being careful to not over-mix (over-mixing will make the bread be tough).

Mix into the batter:

  • 1 ½ cups chopped rhubarb
  • 1 cup chopped walnuts

Scoop batter into a pan that has been greased then lined with parchment paper with flaps left rising from top.  This helps to remove the cooled sticky loaf.  Alternatively, I use King Arthurs Oversized Bread Loaf Pan that has a safe non-stick coating.  The loaves slide right out.

BAKE 350′ for 1 hour plus 5 – 8 minutes until a toothpick inserted comes out clean. This also can make 12 muffins; bake 24 minutes.

Once out of the oven pierce in several places with a tooth pick then pour the following glaze over each muffin or the bread.

Heat this mixture until sugar is dissolved:

  • 1/4 cup rhubarb juice*
  • 1/2 cup sugar; any as described above.

Cool completely in pans then remove to rack for glaze to set up, a couple hours.

*To extract rhubarb juice, put two stocks rhubarb into a high speed blender or food processor and process until completely pulverized.  Put pulp in a strainer and squeeze out all the liquid.  Compost the remaining fiber.

10 thoughts on “Morning musings”

  1. It really is amazing how fast things grow there! Lookin’ good!

    On Thu, Jun 18, 2020 at 8:56 AM janebalshaw creative studios wrote:

    > janebalshaw creative posted: ” It’s been a nice morning here at my home > and studio. Everything seems to know that summer is almost here. New babies > emerged from their nests… …and their cocoons. And the peas are pea-ing…. > …the beans are beaning… …and the” >

  2. Aloha Jane,
    Love your shoes comments…they are an important part of life. I have a few I no longer can wear but have such fond memories of them they will be in my life forever.
    Since I am on a knitting kick the color charts will come in handy. I am about to choose colors for my next project. I am making my grandsons all Afghans. I have two made but need to make two more. These are a bit more tricky as I want their signifiant others to like them as well.
    Be well, and kick up those heels (or flats)
    Cecile

  3. Ohhh, how I love rhubarb, Jane! It’s deeply infused with happy memories for me. My maternal grandmother *always* had a big rhubarb patch and as a result, I enjoyed many a rhubarb pie or bowl of stewed rhubarb as a kid. Yummy! Your bread looks delicious–definitely going to give it a go. 🙂

  4. That looks and sounds delicious, Jane. Oddly, my rhubarb here in CA is just now taking off. Yours loojs as if it’s planted quute densly, or is that kust photo artistry?

    1. That patch of rhubarb has been there since 1964 when Walter Goodwin built his home & garden there. After his passing at age 94 we were able to acquire his land, house and gardens so rhubarb is a-plenty. I transplanted some of it up 3 years ago but it is still sparse. I think rhubarb needs time, sun and a lot of organic fertilizer beginning and end of each season.

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