You know that Rhubarb Pie I made a couple of weeks ago? Well those stalks were expensive, so expensive it's a bit embarrassing. But I was pleasantly surprised when I saw that the price had dropped in half this weekend. So that means it's time for more rhubarb.
I also had a bag of frozen rhubarb that really isn't good enough to be turned into pie, so I made rhubarb syrup from this recipe at the Kitchn. I kept the leftover pulp as a jam, just like the Kitchn suggested.
Gluten Free Girl's Quinoa Cookies.
This was my first time baking with sucanat. I like it. I'm thinking stocking our sugar jars with it. Oh and the cookies are amazing! I think they're going to become a staple.