The trifle is a British dessert which goes back to the 18th century. English cooks would start with a dray cake and then soak it in a liquor like brandy or sherry to moisten it up a bit. The cake was then covered in custard and topped with fruit. This recipe, from our friends at the Mrs. Wages Test Kitchen, simplifies the whole process and let you use a prepared pound cake (without the booze) as a base.
While you can use purchased jam, I recommend you make the raspberry jam from fresh raspberries and Mrs. Wages® Fruit Pectin Home Jell® and use the rest of the fresh raspberries for extra flavor. Continue reading
Makes: (8) 8 oz. jars
2 to 3 pints red raspberries
2 to 4 ripe peaches
1 tablespoon bottled lemon juice
¼ teaspoon Mrs. Wages® Fresh Fruit Preserver
1 box Mrs. Wages® Home Jell Fruit Pectin
6 cups granulated white sugar
We featured this recipe in a recent edition of the “Preserving the Harvest” newsletter from Mrs. Wages. Enjoy!
1 ½ pounds fresh rhubarb, finely chopped
½ cup water
2 pints of red, ripe strawberries
1 package Mrs. Wages® Fruit Pectin Home Jell
6 cups granulated sugar
1. Prepare 6 8-ounce jelly jars by sterilizing in boiling water or running them through the rinse cycle in the dishwasher; keep hot. Fill a boiling water bath canner half full of hot water and bring to a simmer; cover and keep hot.
2. Place water and rhubarb in a saucepan and bring to a boil. Reduce heat and cover. Cook over low heat until rhubarb is tender. Remove from heat.
3. Wash and stem strawberries. Crush well with a potato masher or food processor. Measure out 2 ¼ cups of prepared strawberries and place in a non-reactive pan. Measure 1 ¾ cups prepared rhubarb and add to the strawberries and mix well.
4. Stir the pectin into the strawberry mixture and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and return mixture to a full rolling boil and boil 1 minute. Remove from heat and skim off any foam that has formed on the top of the jam.
5. Ladle the hot jam into the hot jars leaving ¼-inch of head space. Clean the rims of the jars and add lids prepared according to the manufacturer’s directions. Place screw bands on finger tight. Place the jars of jelly in the rack in the boiling water bath canner, making sure that the water is at least 1-inch over the tops of the jars. Cover the canner and bring to a boil, process for 10 minutes. Remove the canner from the burner and remove the lid; keep the jars in the canner for an additional 5 minutes then remove them to a cooling rack or towel. Allow the jars to cool completely and check for seals. Label and store. (If a jar fails to seal, refrigerate and use within one month.)
Tart and tangy dumplings that blend the flavors of rhubarb and strawberries. Yum! (From the Test Kitchens at Mrs. Wages.)
Yield: 8 servings
Prep: 25 minutes
Bake: 35 minutes
1 tube (16 oz) refrigerated buttermilk biscuit dough
2 cups chopped fresh rhubarb, divided
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup Mrs. Wages® Spiced Apple Mix
1/2 cup butter, melted
1/4 cup water
1 1/4 tsp rum extract
1/2 cup brown sugar
1 pint strawberries, quartered
3/4 tsp vanilla extract
- Preheat oven to 350°F.
- Separate biscuits. On a work surface, gently flatten each biscuit to a 3-in circle. Spoon about 3 Tbsp of rhubarb onto the center of each biscuit. Wrap dough around rhubarb, pinching tightly to seal. Set aside remaining rhubarb. Place dumplings seam side down in an ungreased 11-in. x 7-in. baking dish.
- In a small bowl, combine the sugars, Mrs. Wages® Spiced Apple Mix, butter, water and rum extract. Pour over the top of dumplings. Sprinkle with remaining rhubarb.
- Bake, uncovered, for 35-40 minutes or until dumplings are golden brown.
- Meanwhile, in a medium saucepan, combine the strawberries and sugar. Cook and stir over medium heat until a thick sauce forms, about 15 minutes. Remove from the heat. Stir in vanilla extract. Cool slightly.
- Transfer strawberry mixture to a blender. Cover and process for 15-20 seconds or until smooth.
- Spoon dumplings into serving bowls. Serve warm with sauce.
Mary Kula, who works in the test kitchens at Mrs. Wages shared this recipe with us via the Preserving the Harvest Newsletter last week – I thought I’d share it with you …
Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
2 cups sliced fresh rhubarb
2 Tbsp sugar
2 Tbsp balsamic vinegar
1 Tbsp Italian red wine vinegar
1 Tbsp olive oil
1 Tbsp chopped green onion
1/4 tsp salt
1/4 tsp black pepper
1 bag (6 oz) baby spinach
2 sticks mozzarella string cheese, sliced
1/2 cup orange segments, drained
1/4 cup golden raisins
1/4 cup walnuts, chopped
- Preheat oven to 450°F.
- Line a 15-in. x 10-in. x 1-in baking pan with foil.
- In a small bowl, combine rhubarb and sugar; toss to coat. Spread evenly into prepared pan. Bake, uncovered, for 4-6 minutes or until rhubarb is tender. Set aside to cool.
- Meanwhile, in a large bowl, whisk the vinegars, oil, onion, salt and pepper. Add spinach and toss to coat. Divide spinach among 4 plates. Top with the rhubarb, cheese, orange segments, raisins and walnuts.