One of the things I enjoy about rhubarb is its tartness. The nice thing about this recipe for oven roasted rhubarb compote is that it uses minimal sugar, just enough to tame the pucker without overwhelming it entirely. This compote is delicious eaten alone, or on top of granola or even a dish of ice Read More…
As usual our rhubarb is ready to harvest in abundance! I’m not looking to fill up our pantry but I couldn’t resist trying Lisa’s recipe for Vanilla Rhubarb Jam. It was the first jam of the season and I am actually using the last of last year’s frozen rhubarb to make this jam. If you’ve Read More…
First Harvest – Rhubarb If you have been reading my blog for any length of time you know that I am a lover of rhubarb and I have a lot of rhubarb! Here in Vermont rhubarb is the first harvest from the garden. Rhubarb seems to burst from the ground in a matter of Read More…
Several years go a good friend of mine gave me a special Mary Ann Cake Pan. These pans were first introduced in the United States in 1921. The pan is designed to bake light cake shells to hold everything from fresh fruit to rich custards. When the cake is baked it has an inverted well Read More…
If you have been reading my blog for any length of time you know I love rhubarb! While I’m sure one plant would be enough for our garden, instead I have five robust plants! Even before the snow is melting the plants are beginning to burst from the ground. In no time at all we Read More…
It’s that time of year when my garden is bursting with rhubarb. I love rhubarb. I make a wonderful Rhubarbeque Sauce which is delicious when used as a barbecue sauce. Recently we had friends over for dinner and they brought this dessert to share with us. The ginger used in the topping gives this buckle a unique Read More…
