Early Season Garden Recipes

Kick off summer with rhubarb and asparagus recipes!

This past weekend was one of my favorite events of the year—garden planting! I spent the weekend at the cabin prepping the Ely Hilltop Garden, and as always can’t wait to watch it flourish over the summer. It won’t be long before I’ll have some nice asparagus stalks, which means it’s time for asparagus recipes. Plus, the other official first plant of summer: rhubarb! Check out all my favorite asparagus and rhubarb recipes below.

Here is a recipe I literally just took out of the oven tonight that I will post on the Blog, but first…I share it with you friends!

Old-Fashioned Rhubarb Sugar Cookies

Makes 2 dozen cookies

Soft in the center and rolled in sugar with bright rhubarb bits scattered throughout. These cookies are your classic sugar, amped up with Rhubarb for Spring

Ingredients:

1/2 cup butter, softened

3/4 cup granulated sugar (1/4 cup reserved for rolling the dough balls in sugar)

1/4 cup brown sugar

1 egg

1 tsp vanilla

1 ½ cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup finely diced rhubarb

Instructions:

Preheat oven to 375°

Cream butter and sugars until fluffy. Mix in egg and vanilla.

Stir in flour, baking soda, and salt.

Fold in rhubarb gently.

Scoop dough with a cookie scoop into your hand and roll into balls. Roll the balls in a sugar dish and place on a parchment-lined sheet. You can get 10-12 cookies a sheet.

Bake for 10 minutes, then remove the balls from the oven and press them down with a flat-bottomed glass.

Place back in the oven and cook 5 minutes more until the edges are golden.

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Jason Show TV

I am headed to Disney with the Jason Show tommorow. Here was our segment on Spritz we did before we went.

Get the Spritz recipes and a bonus Rhubarb Spritz.