Raspberry-Rhubarb Collins Party Punch

I almost passed them over during the purge of my chest freezer last week: a bag of greyish-coloured chopped rhubarb and a solid lump of last year’s raspberries.

The fruits were encrusted with a layer of ice and most likely freezer burnt. I nearly tossed them in the bin, along with the other unwanted items from the recesses of my deep freezer, but I hesitated. Sure they were not as appealing as the fresh new rhubarb stalks that are pushing up in my garden, but what if I cooked them down for their juice? It was worth a shot.

Together with sugar, water and a splash of lemon juice, I simmered the rhubarb and the raspberries in a pot while I finished emptying my freezer. It wasn’t long before the concoction began to emit the intoxicating smell of raspberry-rhubarb pie, or something very similar. My taste-buds watered and I dipped a spoon in for a sample: tangy and sweet, it tasted of spring even after a year in hibernation.

I strained the bright red syrup through a coffee filter to keep it clear and stashed it away to cool. Obviously it would make a terrific base for a celebratory Mother’s Day sip, something along the lines of a Raspberry-Rhubarb Collins Party Punch.

[Read more…]

Whipped Raspberry Honey Butter and we are off!

Tomorrow we leave for what is sure to be an adventure – a ten-day road trip around Nova Scotia and PEI, hitting as many ocean views, beaches, and lighthouses as we can.

You can follow along on Twitter, Facebook and Instagram for the up-to-the-minute reports, a peek at our current views, and, of course, snapshots of what we’re eating. And I’ll be bringing a full report to the blog when I return home, complete with recommendations and our best tips for seeing the Maritimes with small children.

We’re ready for a change of scenery and are eager to smell the sea. It will be my first visit to Canada’s East Coast. About time, don’t you think?

I’ve been unable to resist the call of the impeccable fresh produce at the markets these days, which is why I was left with a basket of raspberries to use up right before our trip. I could have frozen them, but instead whipped up a batch of raspberry honey butter and froze it in two jars.

[Read more…]

Ginger Custard and Raspberry Parfaits {gluten free}

ginger custard

Written by Megan of Stetted.

Dessert is a special treat in our house. Anything more than fruit happens only once or twice a month, and although I have a mega sweet tooth, I prefer it this way. Not only does my son not take sweet treats for granted, but those occasional moments spent lingering at the dinner table while we enjoy a homemade dessert are even more special.

Parfaits are a favorite dessert – they are extremely customizable and they are the perfect-sized ending to a good meal. My family loves the classic combination of chocolate pudding and whipped cream, but this simple custard recipe is making its way into our regular rotation.

[Read more…]

Raspberry Jalapeno Jam

Written by Marisa of Food in Jars.

I’ve always been of the opinion that when it comes to preserving raspberries, the simplest approach is the best. That’s because to my mind, raspberries are nearly perfect without anything extra. Most years, I struggle to save enough to preserve because I so love eating them just as they come.

However, my rational side always chimes in to remind me that raspberry season is fleeting and that if I want taste them in February, it’s in my best interest to put a few aside for canning. So I squirrel enough away to make a couple precious jars of jam that I ration out into bowls of yogurt or oatmeal.

[Read more…]

Frozen Treats: Tropical Fruit Punch Popsicles

Beat the heat with our week long series on frozen treats! This is a guest post from Naomi of Bakers Royale. Welcome, Naomi!

Summer has just begun and the thermometer is already shouting numbers over 90. Add some humidity to that and a heat-induced laziness will overcome me faster than I can wipe the sweat off my forehead.

As for my boys, the flipside of a heat-induced laziness is crankiness, so to keep everyone moving and happy, I keep my freezer well stocked with fruit popsicles. Full of fruit, easy to make and costing a under a dollar a popsicle, I’m can feel good about us eating one, two or a few in one sitting.

The base for this popsicle is coconut. Being that coconut can be very sweet and strong on its own, I gave this popsicle some balance with raspberry tartness and lending a cooling hand is the citrus edge of the Clementine tangerines.

[Read more…]