Posts Tagged ‘rhubarb ginger syrup’

Being on the GAPS diet has left me with a ton of egg whites that I didn’t want to throw away.  I’ve been freezing them daily with the plan on making a dessert out of them for Thanksgiving.  Angel food cake was always my choice of birthday cake growing up and it’s been a while since I’ve had one so that was my choice.

Made early in the week & stored in a tin.

To make it a little healthier I used sucanat (evaporated cane juice) as the sugar and a local, whole white wheat pastry flour.  It ended up not rising as high but it was still awesome.  The molasses flavor of the sucanat came through and the darker flavor of the whole wheat was really nice.  Topped with a ginger-berry compote & whipped cream made it Thanksgiving worthy (I wasn’t suppose to eat any of the cake but I had to try it)!  Later in the evening on Thanksgiving my parent’s had the leftovers without any of the toppings, they just wanted to taste the cake.  It really was delicious!

I wish I had a piece right now!

{Recipe} Angel Food Cake
(adapted from Martha Stewart)
1 cup whole white wheat pastry flour
1.5 cups sucanat, ground fine in food processor
1-3/4 cups egg whites, room temp
1 Tbsp warm water
1/2 tsp sea salt
1 tsp cream of tartar
1 tsp vanilla extract

Preheat oven to 350*.  Sift flour, salt and half the sugar together.  In a mixer beat the egg whites and warm water until foamy; add the cream of tartar and beat until soft peaks form.  Gradually add in the other half of the sugar and vanilla.  Beat until stiff peaks form.

Gently fold the flour mixture into the egg whites in 6 batches.  Gently spoon the cake batter into an ungreased angel food pan.  Run a knife through the batter to break up any air bubbles and smooth the top.  Bake for 35-40 minutes or until golden brown and the cake springs back.  Invert on pan’s legs or a bottle for an hour to cool.  Run a knife around the pan to remove it and let cool completely.  Store in a tin.
*** Note: the cake was a little moist so I didn’t cover it tightly for the few days it hung out until Thanksgiving.

Having a freezer full of local fruit comes in handy!

{Recipe} Ginger-Berry Compote
(adapted from Martha Stewart)
1.5 pounds frozen berries (I used: cranberries, sour cherries, huckleberries, blueberries & strawberries)
4 Tbsp sucanat
2 tsp grated lemon zest
2 tsp grated fresh ginger

Place everything in a saucepan and cook until the berries are soft, about 10 minutes.  Cool and store in fridge until ready to serve on cake.


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If you haven’t noticed yet I’m a big fan of rhubarb!  My love for the beautiful red stalks started at a young age when my brothers and I would snack by dipping a stalk of rhubarb into a Dixie Cup of sugar!  Rhubarb takes a lot of sugar to make it enjoyable so syrups are a natural fit.  I’ve made plain rhubarb syrup in the past but this time I wanted to perk it up with the bite of ginger.

Having a flavored syrup in the fridge makes it easy to add a twist to your everyday favorites.  A splash of syrup can turn normal beverages into something special, think: sparkling water, tea, lemonade or water kefir……… but don’t forget the other side of beverages, unique syrups make for great cocktails!  Or it can be used with other desserts; drizzle over ice cream, panna cotta or cheesecake.  This summer I want to make a layered vanilla cake and brush this onto each cake and put in a layer of Rhubarb Curd, yum!

Assembled ingredients.

{Recipe} Rhubarb-Ginger Syrup
1-1/2 cups organic sugar
1 cup filtered water
2 cups rhubarb, 1″ pieces
1 cup ginger, chopped

Pour water and sugar into a medium pan and heat over medium until the sugar is dissolved and the syrup is simmering.  Add the rhubarb and ginger and bring back up to a simmer.  Turn down heat and simmer until the rhubarb falls apart.  Remove from heat and let steep for 30 minutes.  Strain through a jelly cloth or multiple layers of cheesecloth.  Place into a sterile jar and store in the fridge, or this syrup can be canned in a hot water bath.

Such a great color!

*** Update: don’t throw away the rhubarb & ginger that you stain off.  I picked out the ginger pieces and put them in the freezer, they will be great to chop up and add to different recipes.  The rhubarb mush was added to a milk shake & it was yummy!

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