Rhubarb Snaps

One jar is good.



Two is better.



These mason jars are on the largish side, the more, the better. This is a recipe that luckily really can't go wrong. It goes like this:

1 bottle of decent vodka OR Bombay Sapphire gin
app. 200 grams sugar (I use organic cane sugar)
Place the above ingredients in a large jar. Fill the remaining space up with diced rhubarb.
Shake daily for 4-6 weeks, keep in a cool, dark spot.
Strain.
Enjoy straight up.

Rah Rah, Rhubarb!

I'm slowly coming back from my post Lenten lull, as far as food goes. I just haven't felt like cooking for the past few weeks, and leaving Mikael to kitchen tasks has snapped me right back to reality I can tell you! Still not into larger, complicated meals, but a cake, that I can do.

This is my mother's recipe for rhubarb cake. It is perfect! Don't skimp on any of the ingredients, be generous. Fresh rhubarb is preferable, but since I haven't seen any forced rhubard yet I made do with frozen. Thaw it properly, and pat it dry thoroughly with a tea towel before incorporating it. Make it AFTER lunch on Saturday (otherwise it'll be your lunch). It'll be half gone by dinner, but eat the rest for breakfast Sunday in lieu of a muffin.

1 cup brown sugar
1/2 cup sugar
1/2 cup butter
1 egg
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla
1 tsp baking powder
2 cups flour
1 1/2-2 cups chopped rhubarb (not too small)

Mix sugars and butter.
Add egg and salt.
Add buttermilk, vanilla, baking powder and flour gradually.
Add rhubarb and pour into buttered dish.
Sprinkle with cinnamon sugar.
Bake for 35 minutes in a medium warm oven. (That's what it said in my mom's hand written version, but I find it needs longer!)

Enjoy with a glass of leftover bttermilk. This is pure childhood nostalgia for me! Luckily it happens to be a delicious, moist cake, with intermittent hints of the tart and fruity rhubarb. Really delish!