Rhubarb Cheesecake Bars - Rhubarb Strawberry Pie - Rhubarb Apple Crunch - Rhubarb Cake with Butter Sauce - Rhubarb Lemon Scones - Rhubarb Cinnamon Bread - Rhubarb Bread

 

Rhubarb Cheesecake Bars

Don’t know what it’s been about this summer’s weather, but our rhubarb plants just won’t stop producing.
No problem - there are dozens of great rhubarb recipes.
Really, there’s something for every occasion and taste.

Fresh rhubarb always works best. If you use frozen just thaw and drain well before using in these recipes, including the pie.

If you don’t have buttermilk add one tablespoon lemon juice or vinegar to one cup milk and let it sit for five minutes.


The Rhubarb Cheesecake Bars, as well as the scones and breads, can be kept in a sealed container and stored at room temperature for three days or in the fridge for up to five days.
You can wrap the slices individually, or the loaf as is, and freeze for up to one month. Thaw in the fridge overnight.
 For best texture slightly warm slices before serving.


Hints:

About the Rhubarb Cheesecake Bars…
You can replace 1/2 Cups chopped rhubarb with 1/2 Cups chopped strawberries (fresh or frozen). For a bit of crunch add 1/3 Cup finely chopped pecans to the crumble.


About the Rhubarb Strawberry Pie…
The pie filling can also be served as a topping over a pudding or ice cream, or as a filling for crêpes or pancakes. It can also be combined with plain yogurt for a refreshing snack.

You can store the filling in the refrigerator for a day or two before assembling your pie.
Store any leftover filling in an airtight container in the refrigerator for up to a week.
The cooled filling can be frozen for up to three months.
Upon defrosting, bring it back to room temperature before using it.


About the Rhubarb Cake with Butter Sauce…
You can add chopped walnuts or pecans to the batter for a bit of crunch.
Serve warm with a scoop of vanilla ice cream for extra indulgence.

The sauce stores well at room temperature for up to three days. Stored in the refrigerator it will need to be warmed in a small saucepan or microwave until pourable.

This cake recipe works with other fruits throughout the year.
In fall use diced apples or pears with a sprinkle of cinnamon.
In summer substitute the same amount of blueberries, raspberries, or sliced strawberries.
Juicier fruits, such as berries, require an extra tablespoon or two of flour to absorb the excess moisture.

The cake, when stored in an airtight container, keeps at room temperature for up to three days. Refrigerate for up to a week, though the texture is best the first few days. Gently reheat leftover cake portions in the microwave for about 20 seconds.


About the Rhubarb Lemon Scones…
To make Rhubarb Orange Scones reduce the chopped rhubarb to 1/2 cup, and replace the heavy cream and lemon extract with milk and orange extract.


About the Rhubarb Bread…
For a sweeter taste, sprinkle a mixture of cinnamon and sugar over the batter.
 You could also fold in 1/2 cup diced strawberries with the rhubarb.
 For a tarter taste add 1 teaspoon lemon extract to the batter and a lemon glaze after the bread has cooled.

Lemon Glaze
Place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 teaspoon lemon juice
1/4 teaspoon lemon extract
Whisk together until smooth.
Drizzle the glaze over the completely cooled bread.

Or you could dust the top lightly with confectioners’ sugar for a simple finish.


                                                               Rhubarb Cheesecake Bars

Grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

For the Rhubarb Filling:
Place in a saucepan
the prepared rhubarb
1/2 Cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
Bring to a simmer and cook until the mixture thickens, 5 to 7 minutes.
Set aside and let it cool.

For the Crumble:
Melt
1/2 Cup butter

Place in a bowl
1 Cup flour
1 Cup old-fashioned oats
3/4 Cup brown sugar, packed
1/2 teaspoon cinnamon
Stir together to combine.
Add the melted butter.
Stir in until it’s crumbly and well mixed.
Press half the mixture into the bottom of your pan and set the rest aside.
Bake for 10 minutes and remove from oven.

For the Cheesecake Layer:
Place in a medium mixer bowl
16 oz. cream cheese, softened
1/2 Cup sugar
Beat until well combined.
Add
2 large eggs
1 teaspoon vanilla
Beat until smooth.

Preheat oven to 350° F

Pour the cheesecake layer over the baked crust.
Spoon the rhubarb filling over the cheesecake.
Sprinkle the remaining oat mixture over the top.
Bake for 35 to 40 minutes, until the topping is golden and the centre is set.
Cool completely, then chill in the fridge for at least 2 hours before slicing.
For clean slices, use a sharp knife dipped in warm water.

                                                               Rhubarb Strawberry Pie

Have on hand
1 unbaked pie shell

Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Chop
2 3/4 Cups strawberries
Place the fruit in a large bowl. Stir to combine.

Place in a medium bowl
1/3 Cup sugar
1/3 Cup brown sugar, packed
1/4 Cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
Whisk together, pour over the fruit and gently toss to coat.
Drizzle over the mixture
2 Tablespoons lemon juice
Stir to combine well.
Allow the filling to sit for 15 minutes.

Preheat the oven to 400° F

Pour the filling into the pie shell and smooth the top.
Dot with
1 Tablespoon salted butter, cut into 1/4 inch pieces.

Bake on the centre oven rack for 30 minutes.

While the pie is baking, make the topping:
Place in a medium bowl
3/4 Cup flour
1/2 Cup sugar
1/2 Cup sweetened flaked coconut
1/4 Cup ground almonds
1/4 teaspoon salt
Stir to combine.
Add
5 tablespoons cold, unsalted butter
Rub the ingredients between your fingers until the texture is uniform.

After the pie has baked for 30 minutes, remove it from the oven and sprinkle the topping over the fruit.
Bake the pie for 25 to 35 minutes more, until the topping is golden brown.
Transfer the pie to a rack and cool at least 1 hour.
Serve slightly warm or at room temperature.


                                                               Rhubarb Apple Crunch

Lightly grease and flour a 9 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Thinly slice
2 Cups apples

Place in a medium saucepan
3/4 Cup sugar
3/4 Cup water
2 Tablespoons cornstarch
1 teaspoon vanilla
Cook, stirring constantly, until thick.
Remove from heat and set aside.

Melt
1/2 Cup butter or margarine

Preheat oven to 350° F

Place in a large bowl
1 Cup flour
3/4 Cup old-fashioned oats
1 Cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon allspice
the melted butter or margarine
Mix together and press half of the mixture into the bottom of prepared pan.
Arrange the rhubarb and apples evenly on top.
Pour the sugar sauce over the rhubarb and apples.
Sprinkle the remaining oatmeal mixture over the sauced fruit.
Bake for 1 hour.
Serve warm with ice cream or whipped cream.


                                                               Rhubarb Cake with Butter Sauce

Grease and flour a 9 x 13 inch baking pan.

For the Cake:
Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Place in a medium bowl
2 Cups flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk together and set aside.

Place in a large mixer bowl
1 Cup sugar
1/2 Cup unsalted butter, softened
Cream together until light and fluffy.
Add, one at a time
2 large eggs
Beat well after each addition.
Stir in
1 teaspoon vanilla

Preheat oven to 350° F

Making 3 dry and 2 liquid additions add the flour mixture alternately with
1 Cup buttermilk
Mix until just combined. Avoid over mixing. The cake batter will seem thick.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared pan and smooth the top.
Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
Let the cake cool in the pan for 15 minutes.

While the cake is cooling, make the Butter Sauce
Place in a small saucepan
1/2 Cup unsalted butter
Melt over medium heat.
Add
1/2 to 3/4 Cup brown sugar, packed
Pinch of salt
Stir until dissolved.
Slowly whisk in
1/4 Cup heavy cream (or half-and-half, or whole milk)
Bring to a simmer and cook for 3 minutes, until thickened slightly.
Remove from heat and stir in
1 teaspoon vanilla

Cut the cake into squares.
Pour warm butter sauce generously over each piece before serving.


                                                               Rhubarb Lemon Scones

Line a baking sheet with parchment paper.

Cut into 1/2 inch pieces
1 Cup fresh rhubarb

Place in a large bowl
2 Cups flour
1/4 Cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
Add
1/2 Cup cold butter
Cut it into the dry ingredients until the mixture is crumbly.
Gently stir in the chopped rhubarb.

Place in a small bowl
1/2 Cup heavy cream
1 egg
1 teaspoon vanilla
1 teaspoon lemon extract
Whisk together and pour into dry ingredients.
Gently stir until just combined. Do not over mix.

Preheat oven to 400° F

Turn the dough onto a floured surface and shape into a 1 inch thick circle.
Cut into 8 wedges and place on parchment-lined baking sheet.
Brush tops with cream and sprinkle with coarse sugar. (optional)
Bake for 18 to 22 minutes, or until golden brown.
Remove and let cool slightly before serving.


                                                               Rhubarb Cinnamon Bread

Lightly grease and flour a 9 x 5 inch loaf pan.

For the Cinnamon Swirl:
Place in a small bowl
2 Tablespoons sugar
1 teaspoon cinnamon
Stir to combine and set aside.

For the Bread:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Stir to combine and set aside.

Melt
1/2 Cup unsalted butter

Place in a large mixing bowl
1 Cup sugar
the melted butter
Stir until well blended.
Beat in, one at a time
2 large eggs
Add
1 teaspoon vanilla
1/2 Cup plain yogurt (or sour cream)
Beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. 
Do not over mix.
Gently fold in the chopped rhubarb until evenly distributed.

Preheat oven to 350° F

Pour half of the batter into the loaf pan and smooth it out.
Sprinkle the cinnamon sugar mixture evenly over the batter.
Add the remaining batter on top and smooth its surface.

Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
If the top is browning too quickly, loosely cover the loaf with foil.
Allow the bread to cool in the pan for 10 minutes.
Remove the bread from pan and transfer to a wire rack to cool completely.

Optional Glaze:
Place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 teaspoon milk or lemon juice
1/4 teaspoon almond extract (optional)
Whisk together until smooth.
Drizzle the glaze over the completely cooled bread.


                                                               Rhubarb Bread

Lightly grease and flour a 9 x 5 inch loaf pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a large mixing bowl and add
1 1/2 Cups sugar
Let sit for 15 minutes.

While the rhubarb is sitting, place in a medium bowl
2 1/2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
Stir to combine and set aside.

Preheat oven to 350° F

After the rhubarb has sat for 15 minutes add to it
1/2 Cup vegetable oil
1 large egg
1 teaspoon vanilla
1 Cup buttermilk
Mix well until combined.
Gradually add the dry ingredients, stirring just until combined. Do not over mix.
Fold in
1/2 Cup chopped walnuts or pecans (optional)

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the bread to cool in the pan for 10 minutes.
Remove the bread from pan and transfer to a wire rack to cool completely.
Serve with butter or cream cheese, or toasted with a drizzle of honey or maple syrup.

Rhubarb & Custard Pavlova - Rhubarb Pudding Cake - Brown Sugar Rhubarb Pudding Cake - Layered Rhubarb Pudding Dessert - Simple Layered Rhubarb Pudding Dessert - Rhubarb Cake - Rhubarb Impossible Pie - Strawberry Rhubarb Impossible Pie - Rhubarb Crumb Cake

 

Rhubarb & Custard Pavlova

It’s almost the end of July.
We’re getting wonderful fresh Canadian fruits and vegetables in the stores.
Gotta love summer!
On to August!!


Wondering what to do with all the rhubarb in the garden?
Well, my last post explored rhubarb muffin variations
https://imturning60help.blogspot.com/2025/07/rhubarb-muffins-rhubarb-muffins-delight.html

Fresh rhubarb can be chopped and refrigerated, or frozen, for future recipes.
Frozen rhubarb gets soft and watery. If you’re using frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.

These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.
There’s so much you can do with rhubarb - cakes, puddings, pies, pavlovas, and, of course, muffins. Enjoy!!

When ready to bake, be sure your ingredients are at room temperature for best results, especially the eggs and milk.
If you don’t have buttermilk just add 1 tablespoon lemon juice to 1 cup milk, stir and use.


You’ll find more rhubarb recipes in these posts:

https://imturning60help.blogspot.com/2025/07/lemon-rhubarb-loaf-with-glaze-rhubarb.html

https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html


The ‘Buy Canadian / Avoid American’ lists of companies is here

https://imturning60help.blogspot.com/2025/02/buy-canadian.html


Hints:

About the Rhubarb & Custard Pavlova…
You could garnish with edible flowers or crushed pistachios or add a swirl of lemon curd to the custard layer.

About the Layered Rhubarb Pudding Dessert…
Store, covered, for up to 3 days in the refrigerator.

About the Rhubarb Cake…
This cake freezes well. To freeze the cake, double wrap it in plastic wrap and store it in a freezer safe container for up to three months. Be sure to label and date the container.


                                      Rhubarb & Custard Pavlova

For the Meringue Base:
Preheat oven to 265° F
Line a baking sheet with parchment and draw an 8 inch circle as a guide.

Place in a medium mixer bowl
4 large egg whites, room temperature
Whisk until soft peaks form.
Gradually add, a spoonful at a time
3/4 Cup sugar
Beat at high speed until glossy stiff peaks form.
Gently fold in
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract

Spoon meringue in a mound on the parchment, shaping a shallow dip in the centre.
Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely.

For the Stewed Rhubarb:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb

Place in a saucepan
the prepared rhubarb
1/4 Cup sugar
1 Tablespoon orange or lemon juice
1/2 teaspoon vanilla
Simmer gently for 10 minutes.
Cool completely.

For the Custard Cream:
Place in a saucepan
2 egg yolks
2 Tablespoons sugar
1 Tablespoon cornstarch
Beat together.
Slowly whisk in
1 Cup whole milk
Stirring constantly, cook over medium heat until thickened, about 5 to 7 minutes.
Remove from heat, stir in
1 teaspoon vanilla
Cool completely.

When the custard cream is cool, Place in a small mixer bowl
3 1/2 ounces heavy cream
Beat at high speed until peaks form.
Gently fold the cream into the custard.

Place the cooled meringue on a serving plate.
Spoon the custard cream into the centre.
Gently spoon the stewed rhubarb over the custard cream.
Sprinkle cinnamon over the rhubarb (optional)


                                      Rhubarb Pudding Cake

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a medium bowl
the prepared rhubarb
1/2 Cup sugar
Allow it to sit for about 10 minutes, letting the rhubarb release some of its juices.

Place in a separate bowl
1 Cup flour
1/2 Cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Whisk together.
Add
1 Cup milk
1/4 Cup unsalted butter, melted
1 teaspoon vanilla
1 Tablespoon lemon juice
Stir until smooth.

Pour the batter into the prepared baking pan.
Evenly distribute the rhubarb over the top of the batter.
Do not mix. The rhubarb will sink during baking.
Bake for 40 to 45 minutes, until a tester inserted into the centre comes out clean.
Allow the cake to cool slightly before serving.
Serve topped with vanilla ice cream or whipped cream.


                                      Brown Sugar Rhubarb Pudding Cake

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in the prepared baking pan
the prepared rhubarb
Sprinkle over the fruit
1/2 Cup sugar

Place in a medium bowl
1 Cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup milk
2 Tablespoons melted butter
1/2 teaspoon vanilla
Stir until well blended.
Pour the batter over the rhubarb.

Place in a measuring cup
3/4 Cup boiling water
1/2 Cup brown sugar
Pour gently over top of batter. Do not stir.
Bake for 40 to 45 minutes, until a tester inserted into the centre comes out clean.
Serve warm.


                                      Layered Rhubarb Pudding Dessert

Lightly grease a 9×13 inch baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Preheat oven to 350° F

For the Crust
Place in a medium bowl
1 3/4 Cups graham cracker or digestive biscuit crumbs
1/4 Cup sugar
6 Tablespoons unsalted butter, melted
Stir together until evenly moistened.
Set aside 1/3 Cup prepared crumbs.
Press the remaining mixture into the bottom of the prepared pan, creating an even layer.
Bake 8 to 10 minutes, just until set. Remove from oven and let cool completely.

For the Rhubarb Jelly Layer
Place in a dutch oven
the prepared rhubarb
1/2 Cup sugar
1 Cup water
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8 to 10 minutes.
Remove from heat and whisk in
3 oz package strawberry or raspberry gelatine
Stir until fully dissolved.
Allow to cool at room temperature until just warm, about 1 hour.
Pour the rhubarb jelly evenly over the cooled crust.
Chill in the refrigerator until firm, about 45 minutes.

For the Cream Cheese Layer
Place in a medium mixer bowl
8 oz cream cheese, room temperature
1/3 Cup sugar
1 teaspoon vanilla
Beat until smooth and fluffy.
Gently fold in
8 oz whipped topping, thawed
Fold until no streaks remain.
Spread the cream cheese mixture evenly over the set rhubarb layer.
Return to the fridge while you make the pudding.

For the Pudding Layer
Place in a separate bowl
3.4 oz package instant vanilla pudding mix
2 Cups cold milk
Whisk together for about 2 minutes, until thickened.
Spread the pudding over the cream-cheese layer.
Chill 15 minutes.

Spread in an even layer over the pudding
8 oz whipped topping, thawed
Sprinkle over the top
the reserved 1/3 Cup graham cracker crumbs
Cover and chill until fully set, about 8 hours.
Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.


                                      Simple Layered Rhubarb Pudding Dessert

Lightly grease a 9×9 inch baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

For the Rhubarb Topping
Place in a medium saucepan
the prepared rhubarb
1/2 Cup sugar
1 Tablespoon lemon juice
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8 to 10 minutes.
Remove from heat.
Allow to cool at room temperature, about 1 hour.

For the Crust
Place in a medium bowl
1 1/2 Cups graham cracker or digestive biscuit crumbs
1/4 Cup sugar
1/2 Cup unsalted butter, melted
Stir together until evenly moistened.
Press the mixture into the bottom of the prepared pan, creating an even layer.
Set it aside.

For the Cream Cheese Layer
Place in a medium mixer bowl
8 oz cream cheese, room temperature
1 Cup Confectioners’ sugar
Beat until smooth and fluffy.

For the Pudding Layer
Place in a separate bowl
3.4 oz package instant vanilla pudding mix
1 1/2 Cups cold milk
Whisk together for about 2 minutes, until thickened.
Gently fold in
8 oz whipped topping, thawed

Spread the cream cheese layer over the graham cracker layer.
Spread the pudding over the cream cheese layer.
Spoon the cooled rhubarb topping evenly on top.
Cover the pan and refrigerate for at least 4 hours.
Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.


                                      Rhubarb Cake

Lightly grease a 9×13 inch baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Preheat oven to 350° F

Place in a large bowl
1 1/2 Cups brown sugar, packed
2/3 Cup oil
2 large eggs, room temperature
1 Cup buttermilk
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Whisk to combine.
Stir in
2 1/2 Cups flour
Fold in
the chopped rhubarb
Pour the batter into the prepared baking dish.
Sprinkle over the top
1/4 Cup sugar
Bake 45 to 50 minutes, until a tester inserted into the centre comes out clean.
Remove cake from oven and let cool for 30 minutes before cutting and serving.
Serve with with vanilla ice cream or whipped topping (optional).


                                      Rhubarb Impossible Pie

Lightly grease a 9 inch pie plate.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a large bowl
3 large eggs
3/4 to 1 Cup sugar
1/2 Cup flour
1/2 Cup milk
1/4 Cup melted butter
1 teaspoon vanilla
Whisk together until smooth.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared pie plate.
Bake for 40 to 45 minutes, until the centre is set and the top is golden.
Let the pie cool at least 2 hours.


                                      Strawberry Rhubarb Impossible Pie

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Chop
1 Cup strawberries

Place prepared fruit in a bowl.
Add
1/2 Cup sugar
Let the fruit marinate, covered, in the fridge for at least 6 hours.

Preheat oven to 400° F

Place in a large mixer bowl
1/4 Cup plus 3 Tablespoons butter, softened
1/2 Cup sugar
Cream until light and fluffy.
Stir in
2 eggs
1 Cup almond flour
2 Tablespoons flour, sifted
1 Tablespoon lemon juice

Drain the marinated fruit and gently fold it into the batter.
Spoon the mixture into the prepared baking pan.
Bake for 25 minutes. Check if done.
Let the Pie cool at least 2 hours.


                                       Rhubarb Crumb Cake

 
Lightly grease a 9×13 inch pan.

For the Topping:
Place in a small bowl
1 Cup sugar
2 teaspoons cinnamon
Stir together.
Add
2 Tablespoons butter, cold
Cut in the butter until the mixture is crumbly.
Set aside.

Cut into 1/2 inch pieces
3/12 Cups fresh rhubarb

Place in a large bowl
2 Cups flour
1 teaspoon baking soda
Stir together until well combined.
Gently stir in the prepared rhubarb until just combined.

Preheat oven to 350° F

Place in a medium mixer bowl
1/2 Cup butter, softened
1 1/2 Cups brown sugar
Cream together until light and fluffy.
Add
1 large egg
Mix until well combined.
Add
1 Cup sour cream
1 teaspoon vanilla
Mix until well combined.
Pour the batter into the prepared pan.
Evenly sprinkle the topping mixture over the surface.
Bake for 35 to 40 minutes, until a tester inserted into the centre comes out clean.
Cut into squares and enjoy warm with ice cream, or allow to cool completely.

Rhubarb Muffins — Rhubarb Muffins Delight — Buttermilk Rhubarb Muffins — Rhubarb Crumb Muffins — Rhubarb Crumble Muffin — Rhubarb Donut Muffins with Lemon Glaze — Rhubarb Almond Muffins — Rhubarb Muffins with Greek Yogurt — Rhubarb Ruckus Muffins — Strawberry Rhubarb Muffins

Buttermilk Rhubarb Muffin

You can’t go wrong when you bake muffins.
Think about it.
Paired with yogurt and fruit they can be served for breakfast, or plain with a bowl of soup, or as a great dessert with cheese or fruit.
And they’re so quick and easy to make.
As we still have rhubarb in our gardens, why not use some to make a batch of muffins?
Rhubarb muffins are perfect for breakfast, brunch, or a mid-day snack.


These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.

Fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
Frozen rhubarb gets soft and watery. If you’re using frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.

When ready to bake, be sure your ingredients are at room temperature for best results, especially the eggs and milk.
If you don’t have buttermilk just add 1 tablespoon lemon juice to 1 cup milk, stir and use.

Muffin batter should be slightly lumpy. Do not over mix, or your muffins will be dense.
Stop mixing as soon as the flour is blended. Don’t worry about a streak of flour.

Each muffin cup should be about two-thirds to three-quarters full.

Be sure you have a properly preheated oven to get muffin tops with a golden crust.
Rotate the pan halfway through baking if your oven has hot spots.

The tops should be golden and a toothpick inserted into the centre of a muffin should come out clean. Allow the muffins to cool in the pan for 5 minutes. Then remove them and place them on a wire rack to finish cooling.

Store muffins in an airtight container at room temperature for up to two days.
For longer storage, keep them in the refrigerator for up to five days.
Wrap muffins individually in plastic wrap or foil, and place in a freezer-safe bag or container to freeze for up to three months.
Microwave a refrigerated or thawed muffin for 15 to 20 seconds.
For a crispier top, reheat in a toaster oven at 325°F for 5 to 8 minutes.


You’ll find more rhubarb recipes in these posts:

https://imturning60help.blogspot.com/2025/07/lemon-rhubarb-loaf-with-glaze-rhubarb.html

https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html


The ‘Buy Canadian / Avoid American’ lists of companies is here
https://imturning60help.blogspot.com/2025/02/buy-canadian.html

Hints:

About the Rhubarb Muffins…
You can add about 1/2 teaspoon nutmeg or cardamom to the dry ingredients.
For less tart muffins, replace half the rhubarb with chopped strawberries.
You can also fold in 1/4 cup chopped walnuts or pecans.
You can double the topping recipe or replace the topping with a confectioners’ sugar glaze.
Rhubarb Muffins can be frozen.
Serve warm, at room temperature, or reheated briefly with butter, a drizzle of honey, or as is, with coffee or tea.


About the Rhubarb Muffins Delight…
For sweeter muffins you can add an additional 1/4 cup of sugar.
For a healthier option substitute whole wheat flour for half of the all-purpose flour.


About the Rhubarb Crumble Muffin…
These muffins only require one bowl and freeze really well.


About the Rhubarb Donut Muffins with Lemon Glaze…
Adjust the thickness of the glaze by adding more sugar for a thicker glaze or more juice for a thinner drizzle.


                                       Rhubarb Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
3 Tablespoons sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
Mix together, then add
2 Tablespoons cold butter, cubed
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 400° F

Place in a large bowl
1 3/4 Cups flour
1/2 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 large egg, at room temperature
1/2 Cup milk (whole milk or 2% recommended)
1/4 Cup oil (use a neutral oil, like canola)
1 teaspoon vanilla
Whisk together until the mixture is smooth.
Fold in the chopped rhubarb and stir to coat.
Pour the rhubarb mixture into the dry ingredients.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest lightly on top.
Bake the muffins for 18 to 20 minutes.


                                       Rhubarb Muffins Delight

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a medium bowl
2 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
Stir lightly to combine.

Place in a large mixer bowl
1 Cup sugar
1/2 cup unsalted butter, softened
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1 Cup buttermilk
Stir until just combined.
Gently fold in the chopped rhubarb with 1/4 Cup chopped walnuts or pecans (optional).
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Bake the muffins for 18 to 22 minutes.

                                       Buttermilk Rhubarb Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large mixing bowl
2 Cups flour
1 Cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 Cup buttermilk
1/3 Cup oil
1 large egg
1 teaspoon vanilla
Whisk together until the mixture is smooth.

Pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Gently fold in the chopped rhubarb with 1/2 Cup chopped walnuts (optional).
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Crumb Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
1/4 Cup flour
2 Tablespoons cold butter, cubed
2 Tablespoons brown sugar
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 375º F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 large egg, at room temperature
1/2 Cup milk
1/3 Cup oil
Whisk together until the mixture is smooth.
Pour the liquid ingredients into the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.
 
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 22 minutes.


                                       Rhubarb Crumble Muffin

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
1/4 Cup flour
2 Tablespoons cold butter, cubed
2 Tablespoons sugar
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 375º F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Stir lightly to combine.
Stir in
1 large egg, at room temperature
1/2 Cup buttermilk or plain yogurt
1/3 Cup butter, melted
Stir gently until just combined.
Fold in the chopped rhubarb.
 
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 22 minutes.


                                       Rhubarb Donut Muffins with Lemon Glaze

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing it lightly.

Place in a medium bowl
1/2 Cup unsalted butter, melted and slightly cooled
1 Cup buttermilk
2 large eggs, room temperature
1 teaspoon vanilla
Whisk together until the mixture is smooth.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large bowl
2 Cups flour
3/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
Stir lightly to combine and aerate the flour.
Pour the liquid mixture into the bowl with the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.

Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest lightly on top.
Bake the muffins for 18 to 20 minutes. Allow them to cool completely on a wire rack.

For the glaze, place in a small bowl
1 Cup confectioners’ sugar
2 to 3 Tablespoons lemon juice
1 teaspoon lemon zest (optional)
Whisk together until the mixture is smooth. Adjust thickness if needed.
Dip the tops of the muffins into the thickened glaze or drizzle the thinner glaze over the tops.
Let the glaze set for a few minutes before serving.


                                       Rhubarb Almond Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Place in a medium bowl
1/4 Cup unsalted butter, melted and slightly cooled
1/2 Cup milk
1 large egg, room temperature
1 teaspoon almond extract
Whisk together until the mixture is smooth.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Stir lightly to combine.
Pour the liquid ingredients into the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Muffins with Greek Yogurt

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

For the topping place in a small bowl
2 Tablespoons coarse sugar
1/2 teaspoon cinnamon

Preheat oven to 375° F

Place in a medium bowl
1 3/4 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
2/3 Cup brown sugar
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1 Cup Greek yogurt (plain or vanilla)
Stir until just combined.
Gently fold in the chopped rhubarb.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Sprinkle the topping over the tops.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Ruckus Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Preheat oven to 350º F

Melt and slightly cool
1/2 Cup unsalted butter

Cut into 1/4 inch pieces and place in a large bowl
1 1/2 Cups fresh rhubarb
Add
2 Cups flour
Toss until well combined.
Add
3/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 Cup whole milk
the melted butter
1 teaspoon vanilla (optional)
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 20 minutes. 


                                       Strawberry Rhubarb Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces and place in a medium bowl
1 Cup fresh rhubarb
Add
1 Cup sliced strawberries
1/2 Cup sugar
Toss to coat the fruit. Let the fruit sit for 10 minutes.

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Stir lightly to combine.

Preheat oven to 375° F

Place in a large mixer bowl
1/4 Cup brown sugar
1/2 Cup unsalted butter, softened
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1/2 Cup buttermilk
Stir until just combined.
Gently fold in the sugared rhubarb and strawberries.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.

Woolworth Icebox Cheesecake & Strawberry Cream Cheese Icebox Cake / Comet NEOWISE

Thanks to the COVID-19 virus we’ve been staying home for the past four months.

Be it ever so humble, there's no place like home.

Staying home is always better than having to stay in a hospital.

For one thing, the food is always better.

Ah… the food.

Since the virus started there's been a growing interest in home baking, especially in baking bread, particularly sourdough.

The only problem is, since we’ve been staying home eating all that bread and not going out for walks or errands unless absolutely necessary, the calories have been staying on our hips, as well as on other places.

It’s time to get back to normal and to start getting back into shape.

But we’re still in a stressful time, and occasionally need a bit of comfort food,

If you’ve been a regular reader of this blog, you know that cheesecake is my idea of the ultimate non-pasta comfort food.

Well, there are cheesecakes, and then there are cheesecakes.

Some are rich and thick and loaded with calories.

But there are cheesecake recipes that are more diet-friendly.

And many are easy to make.

The Woolworth Icebox Cheesecake is a delicate lemony dessert.

The Strawberry Cream Cheese Icebox Cake is a light and creamy dessert.
Neither recipe requires using an oven.

Looking for something for the kiddies to do? These recipes could be fun projects.

Stay safe and well, everyone!

Here are more cheesecake recipes. Enjoy!!

The 1960s Co-Op Refrigerator Cheesecake

Sweetened Condensed Milk Cheesecake, with and without fruit 

Cheesecake with Strawberry Glaze from the 1960’s Argo® Cornstarch Box

Anna Sultana’s Lemon Ricotta Cheesecake

Links for Cheesecake and Cheese Recipes

                        Woolworth Icebox Cheesecake

Shake well

12 ounce can evaporated milk

Place it, along with a large mixing bowl and beaters, in the freezer.
Chill for at least 1 hour.

For the crust, combine in a medium bowl

1 2/3 Cups graham cracker crumbs

1/4 Cup confectioners' sugar

6 Tablespoons butter, melted 

Reserving 1/3 Cup, press the remaining mixture in the bottom of a 9x13 inch pan.

Refrigerate until needed.

Place in a small mixing bowl

1/2 Cup boiling water

Stir in until completely blended

3 ounce package lemon jello
Stir in
1/2 Cup cold water

Place the bowl in the refrigerator. 
Leave it there until the jello is slightly thickened, about 30 minutes. 

Place in a large mixer bowl

8 ounces cream cheese

1 Cup granulated sugar

5 Tablespoons lemon juice 

Beat with mixer at medium speed until smooth. 

Add 

cooled thickened jello 
Beat until well blended. Refrigerate.

Take from the freezer the can of milk, the mixing bowl and beaters.
Pour into the bowl the cold can of evaporated milk

Beat on high speed until fluffy, about 3 minutes. 

It should be similar to the consistency of stiffly beaten egg whites.

Beat in the cream cheese/jello mixture.

Gently spread the filling over the chilled crumb crust.

Top with the remaining crumbs.

Refrigerate at least 4 hours. (It's better to refrigerate it overnight.)

Cut into squares and serve.

                        Strawberry Cream Cheese Icebox Cake

Spread over bottom of a 9x13 inch pan

1 1/4 Cups graham cracker crumbs

Set aside. 

Wash

2 pounds strawberries

Cut the tops off of the strawberries and slice them 1/4 inch thick.

Set aside. 

Place in a large mixer bowl

8 ounces cream cheese, room temperature
14 ounces sweetened condensed milk

Beat with mixer until smooth and creamy. 

Add 

2 3.4 ounce packages instant cheesecake-flavoured pudding (or vanilla)

3 Cups milk

Mix at low speed for 4 to 5 minutes, or until the mixture starts to thicken. 

Fold in

2 cups whipped topping

Blend until smooth. 

Pour half of the cream cheese mixture into the prepared pan.

Arrange half of the strawberry slices in a single layer over the cream cheese mixture. 

Cover the strawberries with 
1 Cup graham cracker crumbs

Cover with the remaining cream cheese mixture. 

Top with the remaining strawberry slices.

Cover and refrigerate for 6 to 8 hours. 

When serving, top with whipped topping and a sprinkling of graham cracker crumbs. 

According to the Farmers’ Almanac:

There’ll be quite a few interesting and bright spots in the sky this month!

Along with Comet NEOWISE you’ll see the bright blue star, Vega, which will be the North Star 12,000 years from now.

If you look tonight or tomorrow, some time after midnight but before dawn, Mars will be near the Moon. Rising in the East after midnight, Mars is not as bright as Jupiter or Venus, and it’s found midway between them. 

At midnight, you’ll see the brightest "star" in the sky, the yellow-white planet Jupiter. The bright "star" to its left is Saturn. 

On July 14 Jupiter is at opposition to the Sun. 

Look in that same eastward direction before 5 AM to see the Morning Star, Venus.

On July 17 Venus will be joined by the crescent Moon and Taurus’s orange star, Aldebaran. Enjoy it at pre-dawn when it outshines Mars in the south, and Jupiter setting in the west.

On July 20 Saturn has its own opposition. It is also at its closest and brightest for the year. With the new Moon on the same night, Saturn viewing should be perfect.

Cheesecake with Strawberry Glaze from the 1960’s Argo® Cornstarch Box and Mercury Retrograde

Tax time AND Friday the 13th? Sheesh!!

I don’t know if today’s being Friday the 13th is as bad as when Mercury is in retrograde, but it does spook some people.

Some people do stress out for one or for the other or for both.

And wouldn’t you know it, Mercury is in retrograde until April 15th this year.

So, when they come together during tax time it seems to me that it’s time to do whatever you need to do to calm yourself.

A slice of cheesecake works for me.

I recently posted a recipe for a ricotta cheesecake - Ricotta and Cream Cheese Pie.

A reader asked if I had the recipe for the cheesecake recipe that used to be printed on the Argo® cornstarch box, from back in the 60s when it came in a cardboard box. 

Of course I do. Ma made it, so it’s an old favourite.

It’s amazing how many different cheesecake recipes there are in the world.

This recipe uses small curd cottage cheese instead of ricotta.

The texture is a little different since the curds add a bit of bite to the filling.

That can be fixed (see Hints), if the lumps bother you.

If they don’t, make a cheesecake, have a slice and relax a bit.

After eating a slice please get back to your taxes.

Mercury retrograde doesn’t work as an excuse with the tax folks.

Trust me.

Hints:

On the box it said about the cottager cheese: 

“Use as dry a cream style variety as possible.” 

It also said: “Sieve cottage cheese into large mixing bowl.”

You can also put the cottage cheese in a blender and blend until it is as smooth as you want it to be.

This recipe can also be made in an angel food cake pan, preferable with a springform pan bottom.

The cake will rise above the pan, then settle back down. 

This cake has been known to get cracks on top.

Some people put a pan of water next to, or on the rack below, the cheesecake. Others wrap the springform pan with foil and then put the cheesecake pan in the pan of water.

But sometimes the cake will crack on top, even with a pan of water placed in the oven.

No big problem. It’s still delicious.

About slicing cheesecake…

I’ve heard of people slicing the cake with unflavoured dental floss. Really. 

They just stretch a longish piece of floss across the cake, hold it tight, and bring it down. Then they let go of one end and pull the floss through to cut the cake in half.

Then they turn the cake, and repeat as needed for the number of slices they want.

I think most folks just use a big knife or pie server. 

I know I do.

The cheesecake can be frozen whole or in slices. 

                        Cheesecake

Serves 12

Preheat oven to 325º F

Grease a 9 inch springform pan

Dust with 

2 Tablespoons graham cracker crumbs

Set aside.

Sieve in large mixing bowl

2 Cups small curd cottage cheese

Add

2 packages (8 ounces each) cream cheese, softened

Beat at high speed until well blended and creamy. 

Beating at high speed, blend in

1 1/2 Cups sugar

4 eggs, slightly beaten

Reduce speed to low.

Add 

1/3 Cup Argo® corn starch

2 Tablespoons lemon juice

1 teaspoon vanilla

Beat until blended. 

Add 

1/2 Cup margarine, melted

2 Cups sour cream 

Blend with low speed.

Pour mixture into prepared pan. 

Bake for 1 hour and 10 minutes, until firm around edges. 

Turn the oven off. Let the cake stand in the oven for 2 hours. 

Remove the pan from the oven, and cool completely on a wire rack. 

Chill overnight for best results. 

Remove sides of pan and serve plain, or with your favourite fruit topping.

While you have the box of Argo® Corn Starch out you can make

                        Strawberry Glaze

Place in a saucepan

1 Tablespoon Argo® Corn Starch

1/4 Cup water

1/3 Cup Karo® Light Corn Syrup

Stir together.

Add 

1/4 Cup crushed fresh or frozen strawberries, peaches or blueberries

Stirring constantly, bring to a boil over medium heat. Boil 1 minute. Strain. 

Stir in 

1 teaspoon lemon juice

Cool slightly.

Drizzle glaze over cake and top with fresh fruit just before serving.

Anna Sultana’s Strawberry Sangria and June’s Full Strawberry Moon

The May we had in Winnipeg has been on the brisk side.

To be honest, so cold we had the heat on last week.

But now it’s June, and that means Summer.

Okay, not really for three more weeks, but the cottages have been readied and everyone has summer on the brain.

Sangria is perfect for this time of year.

It has something alcoholic (usually wine - either red or white) and chopped fruit. 

The alcohol is a bit watered down, so there’s less risk of dehydration.

Think of it as a warm weather version of mulled wine.

In honour of June’s Full Strawberry Moon, why not make a pitcher of Strawberry Sangria.

People first talked about sangria in the 18th century. 

Some say they got the name from the Spanish word sangre (blood) because of the red colour of the drink.

Others say it comes from Sanskrit as in the Urdu word sakkari (sugared wine).

Whatever… in the late 1940s Hispanic Americans and Spanish restaurants introduced Sangria to the United States and it really became popular when the 1964 World's Fair in New York was in full swing.

Hints:

Dry white wines such as a Rueda, Jumilla, or Valdepeñas are traditional for sangria with white wine.

Other popular choices are Pinot Grigio, moscato and Sauvignon Blanc.

You can also use red or rose wine.

Don’t have strawberries? No problem. You can use whatever fruit you have on hand, such as apples, peaches, melon, berries, pineapple, grapes, kiwifruit or mangoes. 

You can sweeten it with honey, sugar, syrup, or orange juice. 

Seltzer, Sprite or 7 Up can be used to top up the pitcher. 

Allow the sangria to mellow in the refrigerator for several hours, or a full day.

Add the soda (if you’re using it) just before serving.

Have on hand plenty of ice to refill the bucket. 

This way your friends can add as much ice as they want, and the flavour won’t get watered down.

For the kiddies you could make sangria using ginger ale, lemon juice, orange juice and sugar.

And lots of fruit!

                        Strawberry Sangria

Yield: 8 servings

Cut into thin slices

1 lemon or orange

Slice

3 Cups fresh strawberries

Pour into a large pitcher 

2 750 ml. bottles of dry white wine (see above for ideas)

Add 

2 Cups strawberry-cranberry juice or strawberry nectar or pomegranate juice

the sliced strawberries

the lemon or orange slices

Cover the pitcher and place it in the refrigerator. 

Let chill for several hours or overnight.

When ready to serve fill glasses 3/4 full with the sangria mixture.

Be sure to get some strawberries and lemon or orange slices in the glass, too. 

Top off each glass with 

Chilled club soda or sparkling water

Garnish with 

mint leaves and a whole strawberry

Have on hand plenty of ice for people to serve themselves.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

June 3 - Venus is farthest from the Sun. Look to the south after sunset to see the waxing gibbous Moon just 2 degrees north of Jupiter. The Moon and Jupiter will be two brightest and the first objects out at dusk. The bright star Spica in the constellation Virgo, will also join the pair, below them and to the left.

June 4 - Look to the east after the Sun sets to see this trio: the waxing gibbous Moon with the star Spica below it; to the right is Jupiter.

June 9  - Full Strawberry Moon at 9:10 a.m. See how this Moon got its name in this short Farmers’ Almanac video. When the full Moon rises it will be just past apogee - its farthest point from Earth, at a distance of 252,526 miles. It will, in fact, be the smallest (to us) full Moon of 2017.  See if you can detect its smaller-than-normal size that night. Compared to the so-called “Supermoon” of last November 14th, the June full Moon will appear 12.3 percent smaller.

June 12 - Look for the Big Dipper asterism, the most recognizable star pattern in our night sky. It will be high in the north during the evening hours during the month of June.

June 14 - Earliest sunrise of 2017. This happens every year around mid-June, despite the year’s longest day - the Summer Solstice - is one week away.