Daytripping May-June 2021 Issue

Lake Huron
MI
ONTARIO
NY
Along Lake Huron to LAMBTON SHORES, PORT FRANKS & GRAND BEND
We are shining the spotlight
on locally grown Rhubarb. This
amazing veggie (yes, it is) is often treated
as a fruit in its preparation (pies, desserts and
toppings, etc). However you enjoy it, we LOVE the fact that
it is one of the very first fruit/vegetable items to show its
lovely face through the soil in our region. For this
reason, we honour that bold and brave achievement.
Rhubarb Glazed Pork
2 1/2 lb. boneless pork loin roast
4 cups rhubarb, sliced
3/4 cup frozen cranberry-apple juice
concentrate, undiluted (sold in
12 oz/355 ml cans in frozen section)
1/2 cup honey
2 1/3 tablespoons Dijon
style mustard
2 tablespoons cold water
2 tablespoons cornstarch
1 tablespoon wine vinegar
Place roast on rack in shallow roasting pan. Roast in a preheated 325
degree F oven for 1 1/2 hours or until internal temp reaches 155 degrees F.
In the meantime, using a saucepan, combine rhubarb and cranberry-apple
juice concentrate. Bring to a boil. Reduce heat, cover and simmer for 12 to
15 minutes or until rhubarb is very tender. Strain mixture into a 2 cup
measuring cup. Be sure to press out liquid through strainer with the back
of the spoon. Discard pulp. You should have 1 1/4 cups of liquid. If
insufficient, add water to equal that amount. In saucepan, stir together
cornstarch and cold water. Stir in rhubarb liquid, cook and stir over
medium heat until bubbly and thickened. Cook for an additional 2 minutes.
Stir in mustard, honey and vinegar. Heat through. Brush a portion of the
glaze on meat during final 30 mins. of roasting. When meat is removed
from oven, cover with foil and allow to stand for 12 to 15 mins. (After
standing time, meat should register 160 degrees F) Warm remaining glaze
to serve with meat. Makes 6 generous servings.
Rhubarb-Strawberry Pie
with Crumble Topping
Pie Filling Ingredients:
1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 lb. rhubarb, cut into 1/2-inch
pieces, or sliced frozen rhubarb
(about 3 cups)
1 1/2 cups fresh strawberries, halved
1 unbaked pie shell (9 inch)
Topping Ingredients:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or
old-fashioned oats
1/2 cup butter, cubed
(cold best for cutting)
In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well
blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
For topping: In a small bowl, combine flour, brown sugar and oats; cut in
butter until crumbly. Sprinkle over fruit.
Preheat oven to 400 degrees F. Bake for 10 mins. Reduce heat to 350
degrees. Bake for 35 mins. longer or until crust is golden brown and filling
is bubbly. Cool on a wire rack. Makes 8 servings.
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May-June 2021 A grandmother is a mother who has a second chance.
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