soggy donkey herder on Nostr: Twenty-four single serve jars! I used a hefty amount of PS syrup as the sweetener and ...
Twenty-four single serve jars! I used a hefty amount of PS syrup as the sweetener and flavor, and it tastes exactly like the gooey part of a rhubarb apple pie. It begs for a crumble topping, but I’m hella allergic to oats and wheat and … I’m scared to try new grains.
The texture leaves much to be desired. I love the rhubarb but there are too many stringy bits, and same with the apple seeds. I think I rushed getting it into the mill, plus I used a too coarse sieve? Using the whole apples plus rhubarb will be downright velvety when I get it dialed in.
Next year I’ll add canning to the mix. Right now it’s daunting enough to cook and jar and freeze my goodies, and I know that I’m prone to overdoing it. Jarring and freezing seemed like a good halfway step this year.
The texture leaves much to be desired. I love the rhubarb but there are too many stringy bits, and same with the apple seeds. I think I rushed getting it into the mill, plus I used a too coarse sieve? Using the whole apples plus rhubarb will be downright velvety when I get it dialed in.
Next year I’ll add canning to the mix. Right now it’s daunting enough to cook and jar and freeze my goodies, and I know that I’m prone to overdoing it. Jarring and freezing seemed like a good halfway step this year.