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Homemade hummus is worth the effort! So yummy, so healthy, and best of all, so DELICIOUS! < Back Homemade Hummus Prep Time: 10 minutes Cook Time: Serves: 8 Level: Beginner About the Recipe Ingredients 1 – 15oz. can garbanzo beans (a.k.a. chick peas), save the liquid ¼ cup lemon juice ¼ cup tahini 1 clove OR 1 head freshly roasted garlic (to taste) 2 tablespoons olive oil ½ - 1 teaspoon cumin (to taste) ½ teaspoon paprika ½ teaspoon salt 2 – 3 tablespoons reserved garbanzo bean liquid Preparation Drain the garbanzo beans. Keep the liquid and set aside. Add all the ingredients, except the reserved liquid, in a blender or food processor and blend until smooth. Add enough of the reserved bean juice to make it the consistency that you like. Drizzle a little olive oil over the top before serving. Serve with fresh cut up vegetables or your favorite cracker or flat bread. Seriously, if you want something quick, something tasty, and something that will stick to your ribs, this homemade hummus is the way to go! *Note: We like food savory and flavorful, so we used the full head of garlic and 1 teaspoon of cumin. So good! Previous Next

Ever had real, fresh ginger tea? It’s soothing and invigorating at the same time. Ginger tea has been consumed for centuries, and yet it has only recently crossed my radar. I love it! I’ve been drinking ginger tea because I enjoy fresh ginger flavor, but it has a lot more going for it than flavor alone. Ginger tea is a lovely, lightly spicy drink for warming up on cold days. It’s a light, alcohol-free alternative to a night cap. It soothes upset stomachs and eases indigestion if you over-indulge this holiday season (don’t we all?). All in all, fresh ginger tea recipe is an excellent drink to keep in your repertoire this winter. Ready to make some? < Back Fresh Ginger Tea Prep Time: Cook Time: Serves: Varies Level: Beginner About the Recipe Ingredients Uses for Ginger Tea Ginger tea is a warming drink for cool weather. It’s a nice morning or afternoon pick-me-up, yet also a relaxing evening sipper. If you’re in the mood for a seasonal drink that isn’t heavy like hot chocolate can be, try ginger tea! Ginger tea is a non-alcoholic, non-caffeinated, and virtually calorie-free drink (unless you add a sweetener). So, it’s a great option if you’re cutting back on any of the above. Ginger tea aids digestion, helps soothe upset stomachs, and can reduce nausea. It might offer some relief to women with morning sickness as well. According to registered dietitian Lily Nichols (affiliate link), “Ginger is the most well-studied herb used during pregnancy, and has been proven effective in the treatment of nausea and vomiting. Ginger has been used for centuries to reduce nausea and is the only herb that is almost universally considered safe by conventional standards… ginger ale or ginger sodas usually don’t have enough actual ginger to be effective.” Please remember that I am not a doctor. Consult a doctor if you have concerns about ginger tea. Preparation How to Make Ginger Tea I tried several ginger tea methods, and the easiest way is truly the best way. Here’s how to do it: Thinly slice your fresh ginger. You don’t need to peel it first, but do rinse it and scrub off any visible dirt. Plan on about using about a one-inch piece of ginger per cup of tea. In a saucepan, combine the ginger with fresh water (use one cup of water per serving). Bring the mixture to a boil over high heat. Reduce the heat as necessary to maintain a gentle simmer. Simmer for five minutes (or up to 10 minutes, if you want extra-strong tea). I usually think it’s pungent enough at five minutes. Pour the tea through a fine sieve to catch all of the ginger. If desired, serve your tea with a thin round of lemon or orange for some complementary acidity. You might also appreciate a light drizzle of honey or maple syrup, which will temper the fiery ginger flavor. Ginger Tea Variations Want to change up your plain ginger tea? Here are a few easy variations. Ginger-Cinnamon Tea For more warming spice, simply add a cinnamon stick to your tea before bringing to a simmer. Ginger-Turmeric Tea Turmeric offers additional anti-inflammatory benefits, plus a fun orangey hue and extra-spicy, intriguing flavor. Treat fresh turmeric the same way that you treat fresh ginger—cut it into thin slices, and add it to your ginger and water mixture. Ginger-Mint Tea Fresh mint lends a cooling component, which helps balance the warmth of fresh ginger. Add a few sprigs of fresh mint to your mixture before bringing it to a simmer. Previous Next

Sometimes it is just too cold outside to make S'mores over the fire. So, make them inside instead! Your family will love them - and you will too because they are so easy to make - with no mess. < Back Indoor S'mores Prep Time: 5 minutes Cook Time: 5 minutes Serves: 8 Level: Beginner Ingredients 2 packages graham crackers 32 white mini-marshmallows 8 squares of milk chocolate Preparation Break the graham crackers in half. Lay the eight squares on a cookie sheet. Put one square of chocolate on each cookie. On top of the chocolate, place four mini-marshmallow. Put in oven on low broil. Watch closely and pull out when marshmallows start to brown on top. Pull out of the oven and immediately put the other half of the graham cracker on top, smooshing down slightly. That's it! These little squares of joy are so tasty with a mug of hot chocolate. Previous Next

No joke — this truly is the most amazing roasted artichokes recipe. They’re easy to make, full of big and fresh flavors, and always a crowd fave! < Back The Most Amazing Roasted Artichokes Prep Time: 15 Minutes Cook Time: 45 Minutes Serves: 6 Level: Beginner About the Recipe No joke — this truly is the most amazing roasted artichokes recipe. They’re easy to make, full of big and fresh flavors, and always a crowd fave! Ingredients 3 fresh artichokes 2 large fresh lemons, juiced 2 tablespoons olive oil (or melted butter) 6 cloves garlic, peeled and roughly-chopped fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like) coarse sea salt and freshly-cracked black pepper Preparation Heat oven to 400°F. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning. Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper. Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper. Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily. Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice. Serve the roasted artichokes warm with your desired dipping sauce. Previous Next

A true taste of the Southwest! < Back Southwest Chipotle Seasoning Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1/3 cup chili powder 2 tablespoons dried cilantro 2 tablespoons cumin 2 tablespoons Mexican oregano, leaves 2 tablespoons sweet basil leaves, dried 1 tablespoon granulated garlic 1 tablespoon thyme leaves, dried 1 tablespoon crushed chipotle pepper Preparation Combine all ingredients. Store in an airtight container. Makes 1 cup. Previous Next

This apple cake is easy to make and is just like the old fashioned donut! < Back Apple Fritter Cake Prep Time: 20 Minutes Cook Time: 35 Minutes Serves: 12 Level: Beginner Ingredients Filling 2 cups peeled and large diced Granny Smith Apples (about 2 medium) 1/3 cup granulated sugar 1/2 teaspoon cinnamon 2 tablespoons cornstarch 2 teaspoons water 1/2 cup dark brown sugar 1/2 teaspoon cinnamon Cake 1/3 cup butter, room temperature 3/4 cup granulated sugar 1/2 cup applesauce 1 teaspoon vanilla 2 eggs 2 1/4 cups flour 1 teaspoons baking powder 1 teaspoons baking soda 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1 cup Greek yogurt or sour cream Glaze 2 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla Preparation Filling 1. In a medium saucepan combine apples, granulated sugar, cinnamon, cornstarch and water. 2. Heat on medium heat for 5-6 minutes until apples soften and the liquid thickens. Set aside to cool. 3. Mix the dark brown sugar and cinnamon in a small bowl and set aside. Cake 1. Preheat the oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside. 2. In the bowl of your stand mixer, fitted with the paddle attachment, mix the butter and sugar together for 3 minutes until fluffy. 3. Add the applesauce, vanilla, and eggs and mix on medium until combined, scraping the sides of the bowl as necessary. 4. In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. 5. Add the dry mixture and the Greek yogurt in alternating parts, starting and ending with the dry. Mix until just combined. 6. Spread 1/2 of the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter. Then top with 2/3 of the brown sugar, sprinkling all over the apple mixture. 7. Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top. 8. Bake for 35 - 40 minutes, or until the center of the cake is set. Glaze 1. When the cake has only a few minutes left baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl until smooth. 2. When the cake is done, immediately poke holes in the cake using a butter knife, about 30 pokes. 3. Pour the glaze over the top of the cake, spreading to cover it completely. Let the glaze set up for about 20 minutes before serving. Notes Store airtight for up to 3 days Previous Next

Easy recipe handed down from my great-grandma. My mom liked her Oyster Stew a little thicker, but my dad liked it thin. Certainly a family favorite for Christmas Eve dinner for many years. < Back Oyster Stew Prep Time: 2 min Cook Time: 5 minutes Serves: 1 Level: Beginner About the Recipe Ingredients 2 tablespoons butter 1-2 tablespoons flour (optional) 2 cups whole milk, half and half, or cream (depending on how decadent you feel) 1 - 8 oz. can Pacific Pearl whole cove oysters with juice Garlic to taste Salt and pepper to taste Preparation Melt butter over medium heat. Add flour to butter and make a light roux if you want the soup thicker, or skip this step if you want it more of a soup. Add the two cups of milk, the can of oysters with the juice. Add garlic and salt and pepper to taste. Serve warm with toast or crackers. Previous Next

This guacamole recipe gets a tasty kick from cayenne and cilantro. You can serve it smooth or chunky depending on your tastes. < Back Guacamole Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: N/A Level: Beginner About the Recipe This guacamole recipe gets a tasty kick from cayenne and cilantro. You can serve it smooth or chunky depending on your tastes. Ingredients 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 2 roma (plum) tomatoes, diced ½ cup diced onion 3 tablespoons chopped fresh cilantro 1 teaspoon minced garlic 1 pinch ground cayenne pepper (Optional) Preparation Restaurant-worthy guacamole is just a few ingredients away. You'll be surprised how easy it is to make this top-rated guacamole recipe. You'll come back to it again and again! What Is Guacamole? Guacamole is an avocado-based dip or spread that originated in Mexico. It's typically made with mashed avocado and lime juice, then seasoned with salt and cilantro. Guacamole often contains tomatoes and onions. How to Make Guacamole You'll find the step-by-step recipe below, but let's go over the basics: Guacamole Ingredients These are the ingredients you'll need to make this irresistible guacamole recipe: Avocados : Of course, you'll need avocados! Lime : Lime juice adds brightness and slows down the browning process. Salt : A teaspoon of salt enhances the flavors of the other ingredients. Vegetables : You'll also need an onion and roma tomatoes. Herbs and spices : Fresh cilantro, minced garlic, and cayenne pepper add tons of flavor. How Do You Make Guacamole? It couldn't be easier to make restaurant-worthy guac at home: Simply mix all the ingredients together! That's it. You'll find the step-by-step recipe below. How to Serve Guacamole Serve this guacamole with tortilla chips, crackers, or fresh vegetables for dipping. You can also spread it on toast, use it as a hamburger or sandwich topping, or dollop it onto a baked potato. Recipe Tip Wondering how to keep your guacamole from turning brown? Avocados have a tendency to turn brown when they're exposed to air, so guacamole loses its brightness rather quickly. You can prevent this by placing the guacamole in an airtight container, then covering the top with a thin layer of water, lemon juice, or lime juice. This barrier will keep the air from getting in. Seal the container and store it in the refrigerator for up to two days. Can You Freeze Guacamole? Yes, you can freeze guacamole. Ladle it (in serving-size portions) into freezer bags, squeeze out the excess air, and flatten. Wrap the bags in foil for extra protection against freezer burn. Freeze for up to three months. Thaw in the refrigerator. Directions Step 1 Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic. Stir in cayenne pepper. Step 2 Serve immediately, or cover and refrigerate for 1 hour for improved flavor. Previous Next

This recipe will have affiliate links, at no cost to you. I earn a commission if you purchase from the link! In order to save money, I decided to figure out how to make my own chocolate milk with cocoa powder. This DIY chocolate milk recipe ended up being a lot easier than I thought, and it might even be better than Nesquik! < Back Homemade Chocolate Milk Prep Time: 2 Minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe This recipe will have affiliate links, at no cost to you. I earn a commission if you purchase from the link! In order to save money, I decided to figure out how to make my own chocolate milk with cocoa powder. This DIY chocolate milk recipe ended up being a lot easier than I thought, and it might even be better than Nesquik! Ingredients 1/4 Cup Cocoa Powder (I prefer the Hershey brand , but any brand will do!) 1/2 cup Sugar Pinch of Salt Jar (I really like the jam jars ) or another storage container Preparation How to Make Chocolate Milk with Cocoa Powder Chocolate milk is almost every young child’s favorite drink. I’ll admit it, it is still one of mine! However, the already made Nesquik powder at the store can get kind of pricey if you are having to buy it regularly. It also comes in such huge containers that my kids think they have an endless supply. In order to save money , I decided to figure out how to make my own chocolate milk with cocoa powder. This DIY chocolate milk recipe ended up being a lot easier than I thought, and it might even be better than Nesquik! What I really like about this recipe is that my kids don’t mind helping me make it. Even better, the ingredients include things I ALWAYS have on hand . This new DIY is great for everyone! Instructions Grab the 1/4 cup of cocoa powder and your 1/2 cup of sugar and mix them up. Add a pinch of salt and you’re ready for some cold chocolate milk. It’s that simple. TIP: To avoid the cloud of cocoa powder I just dumped the powder, sugar, and salt into the jar, shut the lid, and shook it up! That easy! I have tried making chocolate milk before with cocoa powder and it just did not work. Like at all. Big dust poofs of cocoa powder just floating around in my milk. It was gross. I know what you are thinking. “How on earth are you going to get the cocoa powder to dissolve in a cold cup of milk?” After a few trials and errors, I finally found the perfect solution: Mix 2 Tablespoons of warm water with 2 Tablespoons of your homemade chocolate milk Stir until the sugar and cocoa have dissolved. Add 1 cup of cold milk and you’re done! Enjoy Your Homemade Chocolate Milk! Grab some cookies, a good book, and enjoy the fruits of your super easy labor… er, I mean, pour the kids a glass. One more added bonus of this homemade chocolate milk is that it’s gluten-free! Can this get any better? Give this chocolate milk recipe a try and let me know what you think! If you think it’s better than Nesquik, I want to hear about it! INSTRUCTIONS Mix all items together in a storage container. Dissolve 2 Tablespoons of the mix into 2 Tablespoons of warm water. Add 1 Cup of cold milk. Enjoy. Previous Next

This apple upside-down cake is a wonderful twist on an old favorite. Will have your mouth watering as it bakes, because it smells as good as it tastes! Large and tasty enough for family gatherings, potlucks, parties, etc. < Back Apple Upside Down Cake Prep Time: Cook Time: 45 Minutes Serves: 12 Level: beginner Ingredients 1 ½ cups brown sugar, or more to taste 3 tablespoons ground cinnamon, divided 5 medium apples - peeled, cored, and sliced 4 cups all-purpose flour 1 ½ cups unsweetened apple juice 1 ½ cups white sugar 1 cup butter, softened 4 eggs ½ cup milk 1 tablespoon vanilla extract 2 teaspoons baking powder 2 teaspoons salt Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top. Step 3 Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be. Step 4 Pour batter over apples in the baking pan, making sure they are evenly covered. Step 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over. Previous Next

Easy one-pan weeknight meal that’s so convenient, family-friendly, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints. It’s definitely a breeze to throw together, and it’s bursting with flavors! < Back Sheet Pan Chicken Thighs Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Easy one-pan weeknight meal that’s so convenient, family-friendly, and delicious! This sheet pan chicken thighs with brussels sprouts never disappoints. It’s definitely a breeze to throw together, and it’s bursting with flavors! Ingredients 2 pounds (900 grams) chicken thighs (about 6) bone-in, skin-on 3 tablespoons olive oil divided 1 tablespoon Italian seasoning 1 teaspoon salt divided ¼ teaspoon ground black pepper 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon stone ground mustard 10 ounces (300 grams) brussels sprouts trimmed 1 red onion sliced into 8 wedges 6 cloves garlic Preparation One Pan Chicken Dinner I’m a massive believer in one-pan meals. I mean, we’re all leading very busy lives and let’s be honest, sometimes we struggle to get dinner ready and served on the table. But I’m here to make your life easier, and share with you a recipe that I hope will become a staple dinner in your family. Whenever you’re too busy or overwhelmed with everything that’s going on in your life but you need to cook dinner, think of this recipe. All you need is chicken thighs, a couple of vegetables of your choice, some seasonings, a sheet pan, and you’re good to go! The Ingredients The main ingredients in this recipe are, of course, the chicken thighs (I used skin-on, bone-in), olive oil, salt, and pepper. The rest are the flavorings, and the veggies, and this recipe is very versatile. So you can change things up depending on what you have available, or to your preference. The mustards give the chicken a great taste and help the chicken crisp up more and get that lovely golden color. I add Italian seasoning to a lot of my dishes, it just adds so much to the flavor so I always have a large jar of homemade Italian seasoning in my cupboard. For the veg, I love Brussels sprouts in this recipe, they turn out so crispy and flavorful as they baste in the pan drippings. I mean, even my husband that never liked Brussels sprouts loves them here! For different textures and flavors, add sliced sweet onion and garlic with the peel on that will soften and caramelize as it cooks. How To Make This Sheet Pan Chicken Dinner First, let’s talk about the chicken marinade. While I strongly recommend that you marinate the chicken for at least 30 minutes, and possibly overnight. I know this is real life, and sometimes we’re running out of time. In that case, you can skip this step and just marinate the chicken as you trim the Brussels sprouts and slice the onions. Remember, the longer you marinate the chicken, the more flavorful the chicken will be. You can make this ahead of time, and leave the chicken to marinate in the fridge overnight. Trust me, it’s worth it. So in a large bowl combine the chicken with the marinade ingredients, and toss until the chicken thighs are well coated. Cover with cling film, and marinate in the fridge until you’re ready. Trim the brussel sprouts, and slice the onion into 8 wedges. Toss in olive oil, salt, and pepper over the sheet pan. Then place the chicken thighs between the veggies. You don’t need to add water to the pan, or tent with foil. Just bake for 30-35 minutes at 400°F (200°C). If using boneless chicken thighs, they’ll be ready quicker and should take around 25 minutes. Brown under the broiler for 3-4 minutes, but watch it carefully. When you’re happy with the browning, remove from the oven. How To Check If The Chicken Is Cooked Through And Safe To Eat? The skin should become golden and crispy. Check the doneness of the chicken by using a fork and a knife and cut through a small piece to see if the meat is well cooked and no longer pink. You could also check using a kitchen thermometer which is more reliable. Insert the thermometer in the center of the chicken thigh (not the bone), and the internal temperature should be read 165°F or 75°C. How To Trim Brussels Sprouts 1. Cut off the stem end and remove any yellow/brown outer leaves. 2. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters. What To Serve This Sheet Pan Chicken Thighs Dinner With? If you want to keep things simple and light, then just serve the chicken thighs with the veggies from the sheet pan. If you want a very filling dinner, then serve with creamy mashed potatoes, scalloped potatoes, basmati rice, or brown rice. Recommended Tools To Make This Recipe Sheet pan . For this recipe, I used my half sheet pan which was the perfect size for 6 chicken thighs and the vegetables. Glass mixing bowl . Instant read kitchen thermometer . The easiest way to know that your chicken is cooked through and safe to eat, and not overcooked. Instructions To marinate the chicken, put the chicken thighs in a large bowl. Then add 1 tablespoon of olive oil, Italian seasoning, half teaspoon of salt, pepper, lemon juice, dijon mustard, and stone ground mustard. Toss the chicken so that everything is coated evenly, then cover with cling film and marinate in the fridge for at least 30 minutes. Place trimmed and halved brussels sprouts on a sheet pan, followed by red onion, and garlic cloves. Drizzle with the remaining olive oil, and season with the remaining salt and pepper. Toss so that everything is well coated. Using tongs, place marinated chicken thighs skin side up on the sheet pan. Bake uncovered at 400°F (200°C) for 30-35 minutes. Then crisp the skin up and brown it under the broiler for a few minutes. Notes: The longer you marinate the chicken, the more flavorful the chicken will be. I recommend marinating the chicken for at least 30 minutes, and up to 48 hours in the fridge. If you’re running out of time, you can skip the marinating process. I don’t recommend using chicken breasts in this recipe as they tend to dry out. So use chicken thighs instead to get juicy and nice chicken. Check the doneness of the chicken thighs by inserting a kitchen thermometer in the center of the chicken (not in the bone), and it should read 165°F (75°C). I like to add garlic cloves with the peel on , roast them and they will caramelize and become sweet. When serving, squeeze them out, and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days. Freeze pre-portioned in freezer bags for up to 2 months. How to trim Brussels sprouts Cut off the stem end and remove any yellow/brown outer leaves. If the brussels sprouts are small, leave them as a whole. If they’re medium in size, cut them into halves. If large, cut into quarters. Previous Next

Can't make much better of a summer drink than this! < Back Rhubarb Strawberry Lemonade Prep Time: 30 minutes Cook Time: 10min Serves: Level: Beginner About the Recipe Ingredients 2 1/2 cups rhubarb coarsely chopped 2 cups strawberries fresh or frozen, no need to chop 1 1/4 cup sugar (1/2 c for Rhubarb. soak) 1 cup concentrated or fresh lemon juice 4 cups of water 3 cups of ice Lemons / strawberries and rhubarb for decoration (optional Preparation Put the rhubarb, strawberries and 1/4 c of water and 1/4 cup of sugar in a small sauce pan and bring the heat up to medium/high. Use a potato masher to squish the strawberries and their juices out. Keep the mixture at a low simmer until the rhubarb is softened - shouldn't be any more than 5 minutes. Pour the cooked strawberry rhubarb mixture into a blender and puree –Transfer the puree to the freezer to chill for a quick half hour. Once the strawberry rhubarb mixture is cooled. In a pincher of your choice pour in 4 cups of water, 1 cup of sugar and 1 cup of lemon juice stir well. Next put in your cooled down Rhubarb Strawberry blend and stir. You can keep as is or filter it to get the blended pulp out. I recommend you do that if you are serving it from a spout. Once everything is blended well, add in the 3 cups of ice. For a little extra lemon zip add some lemon zest To be extra fancy add some cut up strawberries, rhubarb and lemon slices! Previous Next