*Mixer-woes & Fully colonial: terms used by a baker and blogger (me, I made these up) when they lack a beautiful KitchenAid Stand Mixer to fully be a baking adventuress and reach baking goddess potential; fully colonial is baking like in 1776 sans mixer.
|My fave flour!! And a hefty supply of 100% pure maple syrup from their farm.|
|Super cool back of the maple syrup. I only wish I could have been there to enjoy the festival and the maple-ness in the air.|
|This pitcher was full about 7 cups to the top|
Rhubarb Iced Tea
- 4 stalks rhubarb (cut into small pieces)
- 8 cups water
- 1/2 cup sugar
- berries (optional)
- mint (optional)
DirectionsIn a sauce pan pour 8 cups of water and rhubarb place over stove at medium heat until they boil. Let it simmer in the saucepan for a full hour. After the 1 hour simmer the water should be a pinkish color drain the water from the sauce pan and place into a large pitcher, add sugar and stir very well. Place inside the refrigerator until cool. Serve with ice, mint or berries if you like.