Will Cycle For Rhubarb Creamsicle

Rhubarb Creamsicle

It's kind of hard to believe that you can't really get better at cycling by not cycling.  Oh, you knew this already? 

While cycling isn't nearly as scary as lake weed, water snakes, and drowning I still somehow manage to find a hundred and one reasons not to get on my bike.  I should mention that using more than one gear and wearing bike shorts makes a world of a difference. 

On Sunday's ride a concerned citizen was kind enough to provide us with some comedic relief as we were climbing a hill (after crossing the centre lane of course).

She wanted to let us know that she was okay with us cycling BUT that she lived on the road that we were cycling on and that she was going to call the police!  We were riding three in a row (a single file line actually)  We were clearly very menacing.  So. Much. Spandex.  A bike gang? 

What does all of this have to do with rhubarb creamsicles?  A friend mentioned that her freezer was where her leftovers went to die before she tossed them in garbage reminding me of the 20 + bags of rhubarb in my own freezer.  

What's hiding out in your freezer?  Rhubarb creamsicles I hope.

greek yogurt + rhubarb compote 

Rhubarb Compote

(makes approximately 1 2/3 C)

3 C sliced fresh or frozen rhubarb

1/4 C apple juice concentrate

2 gala apples peeled and chopped

Cream

1 1/3 C honey sweetened greek yogurt

OR

1 1/3 C full fat coconut milk (it must be full fat)+ 1 T agave nectar (or sweetener of choice)

Combine all ingredients over medium heat in a small sauce pan.  Use a potato masher or the back of a large spoon to mash rhubarb & apple.  Allow to simmer until desired consistency is reached.  Allow to cool before combining with yogurt or full fat coconut milk.

Combine 1 1/3 cup of honey sweetened greek yogurt or 1 1/3 cup of full fat coconut milk & 1T agave nectar with 1 1/3 C of  compote.

In popsicle moulds layer yogurt or coconut mixture with leftover rhubarb compote.  Add your sticks.  Place in freezer until fully frozen (wait impatiently and resist the urge to check to see if they are frozen).  To remove from moulds place mould in warm water.

Share with your favourite dog.

If I look hungry enough maybe I'll get some yogurt.

Will Run For Rhubarb Berry Cherry Crumble

Crumble makes things better.  Especially when it's on top of rhubarb and cherries.  You might try some crumble after you've read a race waiver that reads:

The risk of injury and/or death from the activities involved in the Spartan Race and the Event is significant including, but not limited to the following: (i) drowning and cold water; (ii) near-drowning and cold water; (iii) sprains; (iv) strains; (v) fractures; (vi) heat and cold injuries; (vii) over-use syndrome; (viii) injuries involving vehicles and caused by electrocution; (ix) animal bites and/or stings; (x) contact with poisonous plants; (xi) accidents involving, but not limited to, paddling, climbing, biking, hiking, skiing, snow shoeing, travel by boat, truck, car, encountering electrocution , or other convenience;(xii) heart attack and (xiii) the potential for permanent paralysis and/or death. While particular rules, equipment, and personal discipline may reduce this risk, the risk of death or serious injury does exist;

I'm thinking poison ivy? Snake bites? Heart attack caused by snake bites? All while being chomped by mosquitos?

I suspect that we'll make it out in one piece or at least most of us will.  Our team motto after all is every woman for herself.  

Rhubarb Berry Cherry Crumble

(serves 6)

Fruit Mixture

2 C diced rhubarb

4 C PC Organics Power Fruit Blend (or a mix of frozen cherries, blackberries and blueberries)

*1-2 T honey, maple syrup, or agave (optional)

Crumble

3/4 C old fashioned oats

1/4 C ground almonds

2 T organic sugar

1 T ground flax

2 T coconut oil

1 tsp cinnamon 

1/2 tsp allspice 

Preheat oven to 350 F

In a 9 x 13 ceramic dish combine rhubarb, power fruit blend and sweetener if using.  In a small bowl combine oats, ground almonds, ground flax, cinnamon and allspice.  Using your hands or a pastry blender add coconut oil until crumbly (it's perfectly okay to taste test the crumble mixture).  Top fruit mixture with crumble.  Bake for 25-35 minutes.  Try not to eat the entire pan by yourself (or at least not all in one morning).

* I didn't add sweetener mostly because I forgot.  I thought the recipe was delicious but someone who is used to a more traditional crumble (like my granny) might appreciate a little maple syrup or honey.

Strawberry Rhubarb Upside Down Cake Smoothie

When you are hanging out in the plank position while mosquitos are flying away with chunks of your skin all in the name of toughening up for the Spartan Sprint there is a pretty good chance that you might want to take your mind off of the buzzing and chomping.  You can harass your teammates, make fun of the teammate that couldn't make the practice (you know who you are) or you can think about cake.

The cake turned into a smoothie but really it was all about the crumble anyway.  Besides, we have pink zebra roller derby shorts, glitter headbands, and purple mesh tops to wear so maybe a smoothie is a better idea anyway.

Compote

1 cup diced rhubarb

2 C fresh or frozen strawberries (I used whole frozen strawberries)

1/4 C apple cider 

Combine ingredients in a medium sized saucepan.  Bring to a boil and allow to simmer for approximately 10 minutes.  Allow compote to cool before adding to your smoothie.

Crumble

1/4 C ground almonds

1/4 C + 2 T old fashioned oats

1 T coconut oil

2 T brown sugar

1/2 tsp cinnamon

2 T unsweetened applesauce

In a small bowl combine ground almonds, oats, coconut oil, brown sugar, cinnamon and unsweetened applesauce until your mixture is crumbly.

Strawberry Rhubarb Upside down Cake Smoothie

(2 Cups)

1 frozen banana

2 T vanilla protein powder (if you skip the protein powder you might consider adding extra vanilla paste & maybe a 1 tsp of honey or maple syrup)

1 tsp vanilla paste

1 C unsweetened soy milk

1/4 old fashioned oats

strawberry rhubarb compote

1-2 T crumble

In your blender combine frozen banana, strawberry rhubarb compote, protein powder, vanilla, soy milk, & oats.  Blend until desired consistency is reached.  Top with sliced strawberries and 1-2 T of crumble.

Will Run For Rhubarb Crumble Muffins

Last week I ate the most delicious rhubarb cake at my granny's house.  When I called her this morning for the recipe she reminded me that it was important that I follow the recipe EXACTLY.   In other words no whole wheat flour, no yogurt, lots of sugar, etc., etc. 

     I recently decided that I want to eat less eggs and dairy.  More specifically, I want to eat less eggs and dairy in delicious vegan baked goods that I can enjoy as a treat every now and then.  Poor Granny has had to endure sawdust cake and shoe leather muffins on more than one occasion so I understand why she was a little apprehensive.  She just doesn't appreciate black-bean brownies and chocolate avocado mousse the way that I do.

While these muffins do include wholewheat flour and yogurt I think even your Granny will enjoy them! 

Rhubarb Crumble Muffins

MUFFIN

1 1/2 C unbleached all purpose flour

1 C whole wheat pastry flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cloves

1 1/2 C diced rhubarb

Combine dry ingredients thoroughly.  Add diced rhubarb.

1 C vanilla soy yogurt (you can also use 1 cup of soy milk, cow's milk, almond milk + 1 Tbsp lemon juice )

3/4 C demerara sugar (or regular brown sugar)

1/2 C olive oil

1 flax egg*

2 tsp vanilla bean paste (you could also use vanilla extract)

In a separate bowl, mix well together.   Stir in dry ingredients until just moistened (over mixed will lead to shoe leather).  Fill greased muffin tins two-thirds full (I used both aluminum and silicone muffin tins).

CRUMBLE

1/4 C demerara sugar

1 Tbsp Earth Balance (or butter or margarine of your choice) 

2 TBSP rolled oats (not quick cooking.  Personally I like LoonSong Garden's rolled oats)

1 tsp cinnamon

1 tsp flour

Combine and sprinkle on top of batter.  Bake in preheated oven at 375F for 20 minutes.  Remove from pans and cool on wire racks for 5+ minutes.

Eat leftover batter and crumble.  Yum!

rhubarb from backyard

diced rhubarb

add rhubarb to dry ingredients

mix diced rhubarb with dry ingredients

combine sugar, yogurt, oil, flax egg and vanilla bean paste

crumble

sprinkle crumble on batter

bake for 20 minutes or so

Sunday run + muffins = awesome 

They passed the test of a family barbecue!

* About flax eggs.  I can't lie.  My flax eggs reminded me a bit of making slime with my kindergarden class last year but they  work so that's all that really matters right?  Before you decide to follow my advice on how to make flax eggs I  must confess to once telling 25+ CSA customers that it was a great idea to place their wet salad greens in a pillow case and swing the pillow case around several times until there wasn't any water left.  When I tried this myself ( in an old and fairly worn pillowcase) after sharing my tip in a weekly CSA newsletter  I ended up with MUD ALL OVER THE ENTIRE KITCHEN.  So use at own risk.

FLAX EGGS

1/2 C flax seed (either whole or briefly pulsed in the blender)

3 C water

Bring to boil in a small sauce pan.  Simmer for 20 minutes stirring frequently (you really do have to stir otherwise you are going to have burnt slime that is fused to your pot.  Don't ask how I know this.).  Strain slime from flax seeds.  1/4 C slime equals one egg.  You may find that you don't have to simmer the mixture for 20 minutes.  It was much easier to separate slime from flax when I didn't let it simmer nearly as long (also don't ask how I figured this out). 

whole flax seed

bring to a boil.  simmer until slimy.

strain slime from flax

Like I said use at own risk.  Or you could always just use 1 T of ground flax + 3 T of warm water.  But that would be easy.