Recipes

Lemon Balm Water/Tea

Rather than re-type recipes and info about lemon balm usages, I thought I would share the link to these wonderful sites!  Lemon Balm Herb  and Things to do with Lemon Balm

Simple Rhubarb Pie

INGREDIENTS

4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
Pastry for a 9 inch double crust pie

INSTRUCTIONS:

  1. Preheat oven to 450 degrees
  2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 40 to 45 minutes. Serve warm or cold.

Rhubarb Slush

INGREDIENTS
8c rhubarb
8c water
3c sugar
1c lemon juice (1/2 if you don’t like lemon juice that much)
1 box(small ) strawberry jello
1 bottle vodka/gin
1 bottle7up
INSTRUCTIONS:
Cook all ingredients until mushy.
Add 1 small box of strawberry jello
Strain thru colander.  *Discard pulp
After cool add 2 cups vodka or gin and freeze in ice cream pail
Serve in cups
Scoop slush into cup and then add 7up
*I kept the pulp to use in another recipe.  Possible rhubarb sorbet or milkshakes.  Pulp was super sweet and tasty.*

Rhubarb Banana Bread (healthy)

INGREDIENTS

  • 1½ cups whole wheat flour (I used plain old all purpose white flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 large bananas, mashed (this should be over 1 cup)
  • ⅓ cup honey or maple syrup (I used honey)
  • 1 cup finely chopped rhubarb, about 1 large stalk (took 3 to get 1cup)

IMG_1390

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. and prepare an 8×4″ loaf pan** with cooking spray.
  2. Whisk flour, baking powder, baking soda salt and all spice, in a medium bowl and set aside.
  3. ***Use a stand or hand-held mixer to beat eggs on medium speed for about 30 seconds. Mix in vanilla, banana and honey until combined.
  4. Slowly add in the flour mixture and stir on low speed until just combined. Gently fold in rhubarb. Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
  5. Cool bread in pan for 10 minutes. Loosen sides with a knife and remove from pan. Enjoy!

NOTES:

*You will want to make sure your 3 large bananas, mashed, measures over 1 cup. 1½ cups would be great- this way the bread won’t be too dry.

**An 8×4″ loaf pan is slightly smaller than the typical 9×5″ loaf pan.

***Alternatively, you can beat and mix by hand. However, I find it easier to use my stand mixer.

****I made muffins. I’m not sure how many it would make and cook time should be shortened to about 20-25 minutes.

NUTRITION INFORMATION

Serving size: 1 slice Calories: 107 Fat: 1.2g Saturated fat: .3g Carbohydrates: 22.3gSugar: 9.5g Sodium: 192.7mg Fiber: 2.3g Protein: 3.3g Cholesterol: 31 mg