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Green your coffee routine

Save 23 lbs of waste this year and start using a reusable coffee cup to keep you caffeinated.

Sunday, June 22, 2014

Respecting the Rhubarb 2014

Yes, I haven't blogged in a while ... I've been too busy enjoying my family and making the following rhubarb recipes! As usual, I had to document my adventures so I have something to look back on next year! I will definitely be making the BBQ sauce again along with perfecting the yogurt cake so I can enter it into the La Pine Annual Rhubarb Festival in 2015!

Here goes the 2014 recipes  ...

Substituted cherries for the strawberries!
These were a lot of fun and easy to eat!

Rhubarb Chipotle Barbaque Sauce
added 2 teaspoons of chipotle chili powder from Savory Spice Shop

Here's the recipe:
Two large stalks of rhubarb, chopped (about two cups).
Three quarters of a cup of water.
One onion, finely chopped.
Two to three garlic cloves, crushed.
One cup of ketchup.
2 teaspoons chipotle chili powder (I used some from Savory Spice Shop)
One half of a cup of pure maple or golden syrup.
One half of a cup of packed brown sugar.
One quarter of a cup of apple cider or rice vinegar.
One tablespoon Worcestershire sauce.
One tablespoon grainy mustard.

In a small saucepan, bring rhubarb and water to a simmer and cook for five to six minutes, until the rhubarb is very soft. Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for three to four minutes, until soft. Add the garlic and cook for another minute or two.

Add the remaining ingredients and bring to a simmer; cook for 10 to 15 minutes, until the mixture thickens.

Puree with a hand-held immersion blender or cool and puree in a blender or food processor until smooth. Use as you would any barbecue sauce on grilled meats, in baked beans or drizzled on burgers. Makes about two cups

made this recipe without the strawberries

made this recipe without any modifications

adapted from this recipe
I didn't put the glaze on and I substituted rhubarb for the strawberries and added a full vanilla bean.
This was my favorite recipe of the whole season. I made it twice. 

I also tried the following season items when I was out and about!

Bonta Gelato AND Addy Mac's Ice Cream

Rhubarb strawberry fritters from Sweetheart Donuts in Bend, Oregon

Finally, a goal of mine was to try a rhubarb beer! I tried the Rhubarb Wheat Festival Ale from Sunriver Brewing at the Rhubarb Festival in La Pine, Oregon. I will definitely be back at the festival again entering my yogurt cake!

Until next year! I actually have some rhubarb left so I may make more BBQ sauce.
Until then, store your rhubarb in foil to keep it fresh!

Sunday, April 13, 2014

[Video] Options for reusable coffee cups

 According to Carry Your Cupthe average American office worker uses about 500 disposable cups
every year. Americans consume 400 million cups of coffee per day or equivalent to 146 billion cups of coffee per year, making the United States the leading consumer of coffee in the world. Americans throw away 25 billion styrofoam coffee cups every year If you buy just one cup of coffee or tea in a disposable cup every day, you’ll end up creating about 23 lbs of waste in one year.

YIKES! That's a lot of paper and just an example of one small way you can conserve waste each year!

My rule when buying a reusable coffee cup is NO plastic because who wants their latte with a shot of leaching plastic?

This video explores my favorite three options: ceramic coffee cups, Hydro Flask and Silipints!


I was given products in the blog post to try. The opinions are my own. This blog post contains affiliate links that I make money from. Thanks for supporting my family's journey of going green gradually.


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