Currently in the oven – Rhubarb Crisp. A Rhubarb Crisp recipe will be included in CSA shares this week. Along with this recipe for Mashed-Potato Cakes with Onion and Kale (which is tasty with scallions too) and a recipe for Lavender Limeade which I haven’t tried yet. But I can tell you that lavender sugar is a delicious addition to lemonade!
- 2 1/2 cups water
- 1 cup sugar
- 1-2 tablespoons fresh or dried lavender blossoms
Stir sugar in boiling water until it dissolves. Remove from heat. Add lavender blossoms and let stand for at least 30 min. Strain mixture (unless you want lavender flowers in your lemonade – they are edible, but can be overwhelming) and add to lemonade.
For everything about Rhubarb – from history to growing info to culinary uses – check out: The Rhubarb Compendium.
For more info on the culinary uses of lavender, check out the following links: Cooking with lavender & Culinary Lavender.
Lavender flowers can be used fresh or dried. If you’d like to stash some for later use, follow these simple instructions for drying lavender.
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I had the privilege of sampling the lavender lemonade and absolutely loved it. Beyond refreshing. 😉