Thursday, 21 June 2012

Rhubarb Jam & Homemade Granola

Well, things are nice and relaxed here.....summer schedules are setting in and the weather is beautiful!

We visited our daughter in the city for the Father's Day weekend.  That is always nice.  Rana always manages to find the perfect gift for every occasion.  This time was no different, she included in Roger's package a jar of homemade granola from the Farmer's Market.  It is yummy, but as I was reading the ingredients, I was thinking.... I could make this.

Last evening I decided to search out a recipe and give it a shot.  Of course, my first place to look for any recipe is from Ina Garten....a.k.a The Barefoot Contessa.  I just love this girl...she's what it's all about.  I have watched her cooking shows and I feel like I'm right there in her kitchen enjoying a big glass of chilled white wine, watching her work.  She just has that calming effect on me.  If you haven't already watched a show of hers, do yourself a favor, pour a coffee or a glass of wine and settle in to watch won't be your last.

Sooooooo....I did find a recipe for granola from Ina Garten on the Food Network site.  That link takes you right to the recipe for Homemade Granola.   Here's how mine looked.....

Great wholesome ingredients

The aroma from the oats and honey were just dreamy!!
Here's how it looked as I prepared to put it in the oven
Yummy....and the smell of that stuff baking was divine!!

I added different berries to each jar
To one jar, I added dried blueberries and white chocolate chips; another raisins and one with dried cranberries.  It is a good recipe.

On to my rhubarb tale.   Roger's brother, Cal, grows the sweetest rhubarb I've ever tasted.  He brings me huge batches at least twice each summer.  When I got my first batch yesterday, I cleaned it all up and made a little batch of jam for Roger.  He likes it cooked for a very short time, so some of the rhubarb holds it shape.  I usually make a small batch a few times each summer.  It is delicious as a topping for vanilla ice-cream, add a couple spoonfuls to your plain yogurt or oatmeal, and of course as a jam on toast or bagels!!

I love to eat rhubarb right out of the is sweet and tart at the same time.

I only cook until the rhubarb starts to get tender-----2 cups of rhubarb and 1/2 cup sugar

Cheers everybody ;o)