As I mentioned in a previous blog post, we bought into a produce share with Olden Produce this year. Last week was our first week to receive our box of goodies. In the box was rhubarb among other things. Let me just stay, that I do not like Rhubarb. I have tried applesauce, crisps, pies, etc. and I just can’t get past the bitter taste. However, I know this is the time of year that everyone has a lot of it and wants to utilize it. Therefore, it was no surprise when I received it in my box. So, I started to think what else can I do with this. I did give some away, but I also came up with a couple of recipes that our guests enjoyed last Friday night at our wine and cheese social and also this morning for breakfast. This week you get two recipes since I had so much of it,  I had to be creative.

Rhurbarb Strawberry Ice Cream – makes 1 QT.

1# trimmed rhubarb, cut in small pieces (3 1/2 C), 1/2 C Sugar, 2 TB Water, 8 oz. ripe strawberries, 1 C Heavy Cream, 1/2 C Milk, 2 TB Amaretto sugar and water in a saucepan over medium heat.  Bring to a boil.  Reduce heat to med. low and let simmer, stirring frequently until rhubarb is really tender, about 10 minutes or so. Remove from heat; transfer to a bowl and set aside.

Place strawberries in a bowl and puree. Strain through a fine sieve into a bowl. Set aside.

Scald cream and milk in a saucepan over med. heat.  Do not let boil! Remove from heat and add 1/4 C more sugar and stir until sugar is dissolved. Allow mixture to cool at room temp.

In a medium sized bowl, combine cooked rhubarb, strawberry puree, cream mixture and amaretto. Cover with plastic wrap and chill overnight. Freeze in an ice cream maker.

Rhubarb Raspberry Chutney Cheese Spread – Makes 2 Cups

1 TB extra virgin olive oil, 1 small chopped onion, 1 garlic clove, minced, 1/4 C dry white wine, 1/4 C dried craisens, 1/2 C sugar, 12 oz. trimmed rhubarb cut into small pieces, 1/2 C raspberries 4 TB cream cheese softened and salt.

Heat oil in a saucepan over med heat. Cook onion, garlic, and half of the salt until onion is translucent. Remove from heat and add wine and craisens. Return to heat and bring to a boil; cook for an additional 1 minutes. Add sugar and stir until it dissolves. Stir in half of the rhubarb and bring to a boil.

Reduce heat; simmer until rhubarb breaks down (almost 5 minutes). Stir in remaining rhubarb. Raise heat slightly to a slow boil and then reduce heat again; simmer until second batch of rhubarb just begins to soften. Add raspberries, stir until mixed. Let cool completely. Stir into cream cheese and serve with crackers.

Banana Nut Cinnamon Roll – Serves 4 generously

*Heat oven to 350 degree.

3 Eggs, 1 C mashed ripe bananas (2-3 med), 3 TB Sugar, 1 Can (17.5oz) Pillsbury Grands Refrigerated cinnamon Rolls w/ Cream Cheese Icing, ½ C Flour, 1/3 C brown sugar, ¼ C butter, softened, ¾ C chopped walnuts, ¼ C maple syrup, Banana slices

*Spray 8” square glass baking dish with non stick spray

*Beat eggs, bananas and sugar with wire whisk until blended.

*Separate dough into 5 rolls; cut each roll into 8-9 pieces.  Gently stir dough pieces into egg mixture until well coated.  Spoon mixture into baking dish; spread evenly.

*Mix flour and brown sugar.  With fork, cut in butter until mixture looks like coarse crumbs.  Stir in walnuts.  Sprinkle mixture over dough mixture in baking dish.

*Bake 35-40 min. until center is puffed and edges are deep golden brown.

*Cool 10 min.

*Meanwhile, in a small bowl, mix icing and maple syrup until blended.

*When to serves, cut into squares and drizzle with maple syrup and icing mixture. Garnish with banana slices

This recipe was inspired from one of our guests. He asked me to have Reeses Peanut Butter Cups in the room for his girlfriend, but I thought I could do one better by making them from scratch. I succeeded! These are a must try, but I warn you, they are very difficult to stay away from.

Peanut Butter Cups – makes approx 3 dozen depending on the size paper cup you use.

1 C Creamy Peanut Butter

4    ½ tsp. butter, softened, but not melted

½ C powdered sugar

½ tsp. Salt or more depending on the type of peanut butter your using.

2 C,  Semi sweet Choco chips, dark, and bittersweet

4 Hershey candy bars, coarsely chopped (  I have used milk choc chips, when I do not have bars)

In a small bowl, combine ½ C  peanut butter, butter, powdered sugar and salt until smooth. Set aside.

In microwave, melt chocolate chips, candy bars and remaining peanut butter

Drop teaspoons of chocolate mixture into paper lined mini muffin cups (or larger if desired) . Top each with a scant amount of peanut butter. Top with more chocolate.

Refrigerate until set (1-2 hours)

Will keep in the refrigerator covered for 1 week before losing their flavor.

My camera is still in the shop, so I thought I would share with you my almost famous banana bread recipe. Everyone seems to really enjoy my banana bread because it is so moist and chunky.  I will share with you my secret ingredient in just a moment.

I had asked a question on facebook whether or not  people preferred nuts in their banana bread. I had an overwhelming response to add chocolate chips. I had not never heard of this, not did it sound enticing to me, however it really does take it to a whole new level.

My secret ingredient is applesauce! When I make it with chocolate chips, I use buttermilk, but if you don’t like the chocolate chips, try applesauce.

Banana Bread w/ chocolate chips – 2 large loaves or 4 mini

1 1/4 C Sugar

1 Stick Butter

2 Large Eggs

3-4 Medium Bananas- chopped

1/2 C Applesauce or buttermilk

1 tsp. vanilla

2 1/2 C Flour

1 tsp. Baking Soda

1 tsp. Salt

1 C Chopped Walnuts (optional)

Preheat Oven to 350 degrees. Spray loaf pans.

Mix sugar and butter together . Stir in eggs until blended. Add bananas, buttermilk  or applesauce and vanilla. Stir until smooth.

Stir in flour, baking soda, salt and nuts until moistened.

Pour into pans and sprinkle with raw sugar(optional)

Bake approx. 1 hour for large loaves and 45 for minis