Join me, dear friends, for a cup of tea or coffee and the taste of summer.
The rhubarb has been freshly picked from the garden
and is waiting to tease our taste buds with its tart and sweet flavor.
What shall we have. . .
Rhubarb cobbler, rhubarb cake, or maybe some rhubarb crisp - no, I think not.
Lets indulge in some rhubarb turnovers.
Yes, that sounds delightful - turnovers that melt in your mouth.
The scent of cinnamon lingers in the air
and the sugar sprinkled atop the tasty treats is just waiting to sweeten our day.
I shall be having coffee this morning with plenty of cream and sugar.
What about you, my friend, what will you be having with your tempting rhubarb turnover?
And now back to those rhubarb delights - those pastry yummies just waiting for the first bite.
You're probably wondering how I made them so let me tell you. . .
Make haste to the kitchen to prepare your own scrumptious turnovers.
You won't be disappointed, my friend,
I promise they are worth every stick of butter and every sprinkle of sugar :)
For the pastry recipe click here and it will take you to a post written long ago
when I was just a newbie blogger which you can tell by the photos :)
It will give you step-by-step instructions on how to make this amazing dough.
For the rhubarb filling you will need:
3 cups of rhubarb, cut into 1/4-inch slices
1 to 2 cups of granulated sugar (it all depends on how sweet you want your filling)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter
1 teaspoon vanilla
water
In a medium saucepan, add cut the rhubarb and sugar; mix well.
Now add a little bit of water (I did not measure this) since the rhubarb needs a little moisture.
I probably added about 1/4 cup or so - just eyeball the consistency.
You don't want it to be too thin!
Now add the cinnamon, nutmeg, butter, and vanilla; stir until combined.
Cook on a medium heat until rhubarb is tender and can be mashed.
Let cool and thicken before filling your turnovers.
The pastry recipe tells you how long you will need to bake these.
Also, if you don't like rhubarb and are unable to find it
then a strawberry filling is just as tasty :)
Enjoy your turnovers, sweet friends.
They are delicious when warm and even when they are cold.
They are good to the very last crumb!
Thanks for joining me today, lovelies.
Have a glorious, joy-filled day!
HUGS!
Linking up with Liz at:
And JES at:
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And one last thing - I wanted to share something exciting with you, friends.
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Yes, I said free books :)
I joined the other day and in just a matter of minutes
was able to earn enough points to get my first book for free.
It's very simple and by clicking on the picture below it will take you to the sign-up screen
where you can automatically earn 25 points.
Trust me, you will be glad you signed up, sweet friends!
Just click on the picture. . .
You can join the Tyndale Rewards Program and can easily earn FREE BOOKS!