Rhubarb Barbecue Sauce

2 to 3 stalks of rhubarb, chopped about 2 cups
3/4 cup water

1 onion, finely chopped

2-3 garlic cloves, finely crushed

1 cup ketchup

1/2 cup pure maple or golden syrup

1/2 cup packed brown sugar

1/4 cup apple cider or rice vinegar

1 tbsp. grainy mustard (or dijon if you want Gluten Free)

(original recipe called for worcestershire  sauce but Papa doesn't like worcestershire sauce)

In a small saucepan bring the rhubarb and water to a simmer and cook for 5 - 6 minutes, until the rhubarb is very soft.  Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft, add the garlic, and cook for another minute or two.  Add the remaining ingredients (including rhubarb) and bring to a simmer;  cook for 10 - 15 minutes, until the mixture thickens.  Puree with a hand held immersion blender or cool and puree in a blender or food processor until smooth.

Use as you would any barbecue sauce.

Pulled Pork in a Crock Pot

• 3 tablespoons paprika
• 1 tablespoons salt
• 2 teaspoons black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion, peeled and cut in half
• 3 to 3 ½ pounds pork shoulder, cut in half

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

Rhubarb and Orange Marmalade with Jalapeno

Rhubarb and Orange Marmalade with Jalapeño (optional) (from Kathy)

8 cups rhubarb diced about 1/2 inch

4 cups sugar (I used organic cane sugar, but white sugar would work fine)

3 large navel oranges

1 lemon

4 to 5 jalapeño peppers (or more....I used 4 large) seeds removed and finely diced 

2 or 3 drops red food colouring if your rhubarb is more green than red 

Zest 2 of the oranges and the lemon. Thinly cut the peel off the third orange and cut the peel into small pieces. Cut off the white membrane from the oranges and the lemon and cut out the segments. Try not to get any of the white membrane (it doesn’t get any prettier after it’s cooked!) Combine all the ingredients and let sit at least one hour or refrigerate overnight. Bring to a gentle boil and then turn down to medium and simmer for 45 minutes to one hour or until as thick as you like. 

This will fill about 4 pint sized jars...have a few extra smaller jars just in case 

Sunshine Lemon Pie

Ingredients

For the pie

• 1 whole lemon, washed & seeds removed 
• 4 large eggs
• 1/2 cup butter, melted 
• 1 teaspoon vanilla 
• 1 1/2 cups sugar
• 1 (9 inch) piecrust, unbaked 

For the topping

• 1 cup whipping cream
• 2 tablespoons sugar (white or brown)

1. Prepare  pie crust. (a graham crust would be extra delicious)

2. Pre-heat your oven to 350 degrees.

3. Wash your lemon well then cut up and remove all the seeds. (No need to peel it, you will blend the whole lemon!) Place in your blender.

4. Add the eggs, butter, vanilla and sugar. Blend until smooth. Pour the mixture into your piecrust. Bake for about 40 minutes or until set.

5. Let the pie cool, then chill in the fridge.

6. Place a bowl and beaters in the freezer for 20 minutes . Pour in your whipping cream and sugar. Whip until peaks form. Sadie says brown sugar in the whipping cream makes it extra yummy.

7. Slice pie and serve chilled with a dollop of whip cream on top. This can be enjoyed warm (it just won't be as firm) or at room temperature.

Sadie and Jenny made this pie for Mother's Day 2021.

Reegan's Hedgehog Birthday Cake

When you love Hedgehogs you just have to make

 a Hedgehog Cake to celebrate your Birthday.

Reegan started with two 8 inch Super Moist French Vanilla Cakes. 

Then she made Buttercream Icing.
For the entire project she made 2 batches of about
4 cups of icing sugar each and had icing left over.

Next step was to even off the first layer and then pipe icing
 (no tip on bag) around the bottom layer.

Reegan spreads caramel filling over the first layer.
(Hedgehogs are not fussy and you could use
 any filling on this yummy cake.)

Reegan smashed two Skor bars to add to the filling.

Sprinkling technique.

Definitely a good choice of filling.

Placing the top layer carefully.

Next step is a crumb coat of buttercream icing over entire cake.
Pay special attention to smoothing where the face and front tummy will be.
Pipe using your tip of choice with chocolate icing to cover the hairy hedgehog.
Reegan used chocolate chips for the eyes and nose.

 Pink icing for the mouth, cheeks and paws and peach candies for the ears.

Happy Birthday Reegan!

Sadie's Travel Birthday Menu

 Breakfast

 Crepes by Sadie with Berries, Whipping Cream et "Chocolat"

Lunch

Sweetness for Lunch

Birthday Dessert Treat

Sadie created a Chocolate Chip Cookie Bowl for a birthday sundae treat!

She says that her Mom's traditional chocolate chip cookie recipe worked great and the "Covid Travel by Sadie Birthday Party" was enjoyed by all.

Jammy Bread

 Great idea!