Late spring brings an enormous crop of rhubarb into my backyard. So much so that I end up giving a lot away and freezing the rest. After all, how much strawberry rhubarb pie or blueberry rhubarb crisp can one eat? (Actually, don’t answer that. My scale has told me exactly how much dessert I can eat.)
Anyway, my freezer has become quite full lately since I like to make big pots of soups and stews and then store the rest for day on which I may not feel like cooking. (“What??!!” J exclaims in horror, “You don’t want to cook??”)
Anyway, back to the rhubarb. I figured it was probably time to take out a quart bag and use it to make a rhubarb bread or cake. However, the recipes I have don’t actually accommodate defrosted rhubarb. Would there happen to be a recipe out there in the cosmos that might use pureed rhubarb?
Well, yes there is! So, I tried it. My little Ninja 16 ounce single serve cup did the job beautifully, rendering a quart bag of the defrosted veggie into just a bit more than a cup—almost precisely what I needed for the recipe.
And thus we had a rhubarb cake. Easy peasy.
A little bit of summer in the dead of winter!