Скачать с ютуб A Homemaker’s Pantry | Rhubarb Recipes в хорошем качестве

A Homemaker’s Pantry | Rhubarb Recipes

Today we are going into a homemakers pantry to use up some frozen rhubarb. I make yogurt parfaits with a raspberry rhubarb fruit on the bottom, raspberry rhubarb muffins, and a rhubarb mousse ice cream! Here are the recipes: Rhubarb Mousse Ice Cream 2 1/2 c. rhubarb - fresh or frozen, sliced 1 c. sugar 1/2 c. water 1 pkg. gelatin - dissolved according to pkg. directions 1 litre whipping cream, whipped 10 drops red food colouring - optional Heat rhubarb, sugar and water in a pot on medium heat. Cook until rhubarb is softened and can easily break apart, about 15-20 minutes. Add dissolved gelatin. Continue cooking for 2 minutes. Remove from heat. Pour into a bowl and refrigerate until cooled (but not so much that the gelatin sets). Add rhubarb mixture to the whipped cream. Stir thoroughly. Add food colouring if desired. Pour into freezer-proof container. Freeze for several hours before using. YOGURT PARFAITS Yogurt -store bought or homemade 4-5 c. rhubarb, chopped 1 c. water 2 c. raspberry 1/2 c. chia seeds 3/4 c. sugar In a medium pot, cook the rhubarb, raspberries, sugar and water. Cook on medium-high heat until the fruit is cooked and soft, but not mushy. Add the chia seeds. Continue cooking for another 5minutes, until thickened. Remove from heat. Cool. To assemble, add the fruit mixture to the bottom of your parfait cups (or mason jars) and top with yogurt. Granola on top would be fabulous! Makes enough for 12 small parfaits Here is the link for my baking mix video:    • DIY BAKING MIX for Pancakes, Biscuits...   Raspberry Rhubarb Muffins: 3 c. baking mix 1 1/2 c. milk 3/4 c. sugar 1 egg 1/2 c. raspberries 1/2 c. rhubarb, diced Preheat oven to 425 F. In a large bowl, mix baking mix and sugar. Add fruit. Mix lightly. In a separate bowl or mixing cup, whisk the egg and milk together. Pour into the dry mixture. Mix just until incorporated (don’t overmix). Scoop into lined or greased muffin tins. Bake for 20 minutes. Cool in the tins for 5-10 minutes before removing to a wire rack. Cool completely. Muffins can stay in an air- proof container up to 5 days, or frozen up to 2 months. Makes 12 muffins. Here are links to some of my favourite things: My favourite apron: https://amzn.to/43zWmlJ Silicon baking mat: https://amzn.to/4a9abtX Danish dough whisk: https://amzn.to/3PyXa4w Banneton baskets for sourdough: https://amzn.to/3Vsfro5 Gallon jars (for baking mix): https://amzn.to/3PDjCJT Colourful Bowls +Lids: https://amzn.to/4cyijWo Dutch Oven: https://amzn.to/4apLpWc Thank you for joining me in todays video!