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Summer keeps rolling along, as does my rhubarb plant. While the pears are not quite ripe yet, I did need to make room in my freezer and had a bag of Asian pears from last season that I quickly froze. Toss in some Washington blueberries, zest and cinnamon and you have yourself a tasty pie. […]
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Pin this dreamy dessert as it uses a lot of rhubarb in one dish – 4 to 5 cups if you don’t mind. What makes it dreamy? That is for you to decide…. Sweet and tangy rhubarb tops a shortbread like crust. You could easily add walnuts or coconuts or even berries to the mix […]
Read MoreSo rarely is rhubarb unaccompanied by sugar, but this recipe pairs rhubarb with chard, spring onions, garlic and the like for a savory supper or side. Granted the amount of rhubarb isn’t enough to make a dent in the voracious plant you likely have but nonetheless. Thank you to my CSA for spurring me to […]
Read MoreDefinitely the favorite of my two rhubarb desserts this year, next I might try something savory, but for now I present to you my recipe for Rhubarb Apple Fig Cake with Sour Cream White Chocolate Frosting. Based off of the general recipe I devised for carrot cake. This recipe is pretty forgiving in terms of […]
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This is a seasonal rhubarb recipe that is a departure from the standard and delicious rhubarb crisp or jam. Decidedly different, this recipe uses a generous amount of this ambidextrous vegetable. Although some varietals still have the poisonous leaves, many modern varietals have edible leaves. However, most recipes just use the petioles or stalks (celery looking […]
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“Degustation is a culinary term meaning a careful, appreciative tasting of various foods and focusing on the gustatory system, the senses, high culinary art and good company.” To keep the degustation experience alive, I want to share the abbreviated chronicles of this thirty-third celebration of me (and my mom – thanks!). This feast hit all […]
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Odds & Hens : Ramblings. Creations. 