Gray, rainy days like yesterday are made for sweet fresh-baked comfort food. Our Sunday morning started with some Candied Rhubarb Rolls with Almond Cream shared with good friends. We rolled over, took a short nap and ate almost by the spoonful the Meyer Lemon Curd and the Pavlova that hid under. When your biggest concern is to decide whether or not you should eat the whole pavlova in one-sitting (with your boyfriend I should say), then that’s a pretty perfect day to me.
3,070,000 – The number of search results in Google for rhubarb and strawberries. Don’t get me wrong, I love love loooove strawberries and they make quite a pair with rhubarb. But this blog is all about creativity and I needed that kind of challenge, the one that tries to think outside the classic flavor pairings. That’s how fresh ground cherries, almonds and blueberries made their way to balance the naturally sour taste of rhubarb.
You, my friends are up to a big challenge! These recipes are the longest I have written and on a good note, the most adaptable ones. Leftovers anyone? I can guarantee that they will find a place in your everyday dishes. Just throwing ideas around…
Rhubarb Compote: With plain greek yogurt, folded in scones, rolled into this, as a salad dressing with olive oil and white wine vinegar.
Candied Rhubarb: In a fresh salad, to replace apricots in my quinoa granola, in muffins and cookies.
Rhubarb Salsa: With corn chips, in fish tacos, for stuffed pork tenderloin with brie cheese, on top of savoury buckwheat pancakes.
Learn through trials and errors. Remember that not everything has to be perfect.