Sourdough starter isn’t just for bread but can act like a leavening agent for cookies too, giving them an interesting texture and lightness. The rhubarb in these sourdough cookies also adds a pleasant tartness. Continue reading
This is by far my favorite crumble recipe considering ease and perfect results. The almonds give the topping extra crunch and the filling has a tender consistency due to the brief pre-cooking of the fruit. Here the rhubarb is really the star as it releases its particular tangy and juicy flavour. If you can’t get a hold of these stalks you can either double the apples or substitute it with other fruit such as blueberries, plums, gooseberries or even strawberries. Continue reading
These Oatmeal Rhubarb Date Crumble Bars are perfect for breakfast, dessert or a healthy snack. The alternative flours also reduce the overall gluten content. These bars are also easier to serve than a plain crumble as they make a perfect finger food – no plates, spoons or messy cleanup either! Continue reading
I made this rhubarb hazelnut crostata with my homemade jam but store bought is ok too as long as it doesn’t contain too much sugar. Mine has a low percentage (less than 30%) which brings out the pleasant tanginess of the rhubarb. The healthy hazelnut crust really pairs beautifully with the filling. Hazelnuts are high in magnesium, calcium and vitamins B and E. Continue reading
This Apple Rhubarb Strudel is as easy as pie, actually easier since the crust is store bought filo dough. All you have to do is brush every two paper thin layers of the dough with butter, roll up the fruit filling and pop it into the oven. A sprinkling of powdered sugar is all it needs. Continue reading
Rhubarb (rabarbaro in Italian ) is a hard to find item around here until I came across “Res Naturae” ornamental flower growers who also cultivate organic rhubarb near Lecco. When they delivered (you can actually order them!) my beautifully wrapped rhubarb I couldn’t wait to try Karen’s Rhubarb cake, a long time favourite of my family back in Minnesota. We had a beautiful rhubarb patch in the back of our garden. When it was ripe (actually all through the summer and early fall) those heavy crisp stalks were quickly turned into cakes, crumbles and jams. Continue reading