• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
    • Meal Time
      • Breakfast
      • Meats & Main Dishes
      • Soup, Sandwich, Salads, & Sides
    • Snacks
      • Appetizers & Snacks
        • Appetizers
        • Snacks
      • Beverages
      • Breads & Spreads
    • Desserts
      • Brownies & Bars
      • Cookies
        • Cookies
      • Cakes, Pies, & More
      • Candies & Sweets
  • House to Home
  • DIY
  • Celebrate
  • Connections
    • Blogroll
    • Printables
    • I’ve Been Featured
    • Link Parties
  • Random
  • Nav Widget Area

    • Bloglovin
    • Facebook
    • Pinterest

A Pinch of Joy

Eat Healthy, Do it Yourself, Live Well, Have Fun.

rhubarb

Strawberry Rhubarb Bars

Rhubarb can be fresh or frozen.  Cut fresh rhubarb into one inch slices; frozen is usually already cut.  Fresh strawberries can be washed, stemmed and cut in half; frozen just need the package opened and the amount measured.  Let frozen fruit thaw somewhat so you aren’t starting with a solid chunk of ice.  Using the microwave is fair, if needed, to de-ice quickly .   Cook fruit until it is just tender, about 7 or 8 minutes.  Then quickly stir in the sugar and cornstarch mixture  and cook until thickened.  It’ll take about a minute to return to a boil so stir gently until the mixture does boil.  Then boil for another minute until  the mixture thickens, stirring intermittently.  When thickened, remove from the heat. If you are a learning cook, it is sometimes hard to see how you can make ... [Read More]

Filed Under: Bars and Brownies

Rhubarb Apple Crunch

Rhubarb Apple Crunch -- A Pinch of Joy

I was delighted to find some late season rhubarb at the farmer’s market this past weekend.  I’ve been pining for Rhubarb Crunch.   It’s late enough in the season so I added some  apple to the dessert to celebrate fall.  This actually   was the first rhubarb of the year because I totally missed  rhubarb last spring. In fact, we missed the farmer’s market.  We heard it was going to move but not where.  In May,  a facebook page celebrating the move came through my feed – but the farmer’s market was not on the highway  where it was supposed to be.   Then one Saturday morning I happened to drive through the mall parking lot.  And there was the farmer’s market on the OTHER side of the mall from where it was last year.    The fb page?  Turns out it was the same city name -- but  in a different ... [Read More]

Filed Under: Bars and Brownies, Desserts

Rhubarb Cheesecake Bars

Rhubarb Cheesecake Bars -- A Pinch of Joy Sweet tangy rhubarb on a cheesecake with a nutty crust and struesel topping

I love rhubarb, especially in the spring.  Put it atop a creamy cheesecake with a nutty crust ---  mmmm.  Rhubarb Cheesecake Bars – heavenly.  So good you won’t want to stop eating until it’s all gone. One pound of rhubarb makes 3 cups of sliced rhubarb.  The redder the color of the rhubarb, the sweeter the taste.  So I hear.  To me, it’s all relative and all tart!  In fact rhubarb is one of the few tart things I do like.  By the way, it is not a fruit.  It’s considered a vegetable and is also sometimes classified as an herb.   And the big green leafy top is poisonous so be sure to trim and discard it if you are harvesting directly from the garden. Place stems in plastic bag and store in the refrigerator until ready to use.  Rhubarb will keep 2-3 weeks in the refrigerator.  To prepare, ... [Read More]

Filed Under: Bars and Brownies

Rhubarb Cherry Jam

Rhubarb Cherry Jam -- A Pinch of Joy

Rhubarb is one of the best things about spring – a season full of wonderful things.  I love it!   Mom’s garden always had half a dozen hills of rhubarb.  She kept an eye on them every spring until the stems were just the right size and then send a “big kid” out to harvest.  She taught us to harvest only about one third of the stems on  each plant.  When the stems became skinny, around the Fourth of July that meant the harvest season was over and the plant was allowed to replenish itself until the next year. To harvest pull gently on each stem until it gives way and breaks cleanly from the clump.  Break or cut off the big floppy leaves and dispose of them.  Head for the kitchen, wash each stem and cut into one inch pieces.  Cook with sugar until it is soft.  Hot or cold – doesn’t matter.  ... [Read More]

Filed Under: Jams, Jellies and Spreads

Primary Sidebar

Welcome! I’m Charlene. I love to share quick and easy recipes, whatever I’ve learned in our last DIY project – anything that helps make life easier, better and more fun!! I hope you will find inspiration and add a pinch of joy to your day!

A Pinch of Joy on Pinterest

Follow on Bloglovin

Enter your email address:

Delivered by FeedBurner

Looking for Something?

Footer

Browse posts by topic

12 Days of Christmas appetizer apples Bacon bread Breakfast Budget Friendly candy casserole cheese chicken chocolate Christmas Cream Cheese Crockpot desserts DIY eggs fruit Gardening ground beef Halloween holiday Holidays home decor Home decorating lemon low carb lunch Main Dish Make Ahead Freezer Cooking makeovers Meat dishes no bake Organization Party pasta Quick and easy Random Thoughts on This and That Roundup Salad slow cooker Soup Thanksgiving Vegetables

A Pinch of Joy Out’n About

 

 

The photos and text posted on A Pinch of Joy are protected by copyright. Please feel free to share one unaltered photo per post with credit to A Pinch of Joy and a link to the specific blog post. If you want to share any part of the text, whether in part or in full, please contact me before doing so. Thanks!

© Copyright 2016 · Pretty Lifestyle WordPress Theme by: PDCD