This is an insanely good strawberry-rhubarb pie. Instead of using the more traditional lemon juice to add tang and brighten the flavors of the fruit, I've used orange juice and almond extract for a slightly more mysterious taste profile. It's so fantastic that I made a jam with the same elements!
Read MoreThis is a classic strawberry-rhubarb pie, lightly spiced with cinnamon, lemon and vanilla, in which the sweet strawberries and tangy rhubarb shine.
Read MoreWho doesn't love strawberry-rhubarb pie? It's one of my favorites, a summery treat that oozes freshness and bright flavors. This jam is an attempt to bottle my Strawberry-Rhubarb Pie Version 2.
Read MoreAs summer bids us farewell and the cooler weather of fall rolls in, I feel slightly bittersweet because there is less fruit available with which to can. The berries and stone fruits are gone for the year; now is the time to make heartier fare like apple and pear butters. For a brief time though, you can still buy rhubarb at the farmers markets in our area. Rhubarb tends to be a secondary fruit, a supporting actress if you will, but such needn't be the case. Here, it's the main event, buttressed only by sugar, some fresh orange juice and a bit of crystallized ginger. Enjoy!
Read MoreThis beauty was inspired by my similarly flavored crisp. The tangs of the rhubarb, cherries and hibiscus work harmoniously in concert with the sweetness imparted by the multifaceted cherries and sugar. Four ingredients, simple as that!
Read MoreTwo of summer's greatest stars come together in this marvelous jam. Sweet, tangy and just a touch gingery, this sings.
Read MoreAn avid canner, I'm always playing around with new combinations of flavor and texture. And, I enjoy adding a savory twist to traditional sweet jams. I had a bunch of rhubarb in my fridge and a Ginger Gold apple leftover from making chutney. Allspice is one of my favorite spices and I thought it might pair nicely with juniper berries. What resulted was a really pretty, wonderfully rich, layered fruit butter.
Read MoreI often find blueberry jams to be uncomfortably sweet. This recipe remedies that by incorporating tangy rhubarb, Cava and a few grinds of black pepper. Delicious on toast, on yogurt or with cheese and crackers.
Read MoreA wonderful twist on the standard strawberry-rhubarb jam, this instead draws upon the bright tartness of plums and the floral spiciness of star anise to compliment the rhubarb!
Read MoreI have long been a serious hush puppy fan. Corn and rhubarb play nicely with each other, making these both sweet and savory and adding a surprise flavor profile to the standard hush pup.
Read MoreThis is the perfect dessert to bake in the fleeting moments that rhubarb and cherries' seasons overlap; rhubarb's tartness tames the cherries' sweetness, and the hibiscus keeps you digging your spoon in until the whole thing is magically gone.
Read MoreI adapted this from an Andrew Knowlton yogurt cake recipe in the May 2012 Bon Appétit. AK's used more yogurt and did not include the strawberry-rhubarb compote. If you don't incorporate the fruit swirl, up the yogurt to 3/4 cup. You can make this cake up to three days in advance.
Read MoreThis strawberry-rhubarb compote is just really good. Enjoy it plain, with yogurt, on ice cream, with pancakes, stirred into cake batter...
Read MoreThis celery ice cream is wonderfully refreshing, unique and bright. By itself, it might be a cooling way to end a spicy meal. With the compote, which contrasts sweet-tart against creamy, it serves to highlight some of the best flavors of the spring season.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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