Rhubarb is slowly becoming one of my favorite fresh ingredients. The rich, red stalks that taper off into a light pink hue adds a splash of color to any recipe. It is a great source of vitamin K and C, and has a tartness that combines so well with sweeter fruits to create a textured flavor.
Until last year, my experience with rhubarb was limited. I had eaten a slice or two of rhubarb pie as a child, but it wasn't until I received a few stalks in our CSA in Amsterdam that I decided to try making a rhubarb pie myself. The taste was so incredible, I made the pie at least five more times throughout the spring and summer months.
In Oregon, rhubarb season is just beginning and I'm anticipating the opportunity to experiment with a few more recipes, including rhubarb and strawberry lemonade, strawberry rhubarb crème fraîche crumble pie, rhubarb pie with this crust, rhubarb mojito, and rhubarb compote.
Have you ever had rhubarb? What are your favorite recipes?
Rhubarb stalks photo by Georgia Glynn Smith.
If you have read small sight for a while, you probably know that I love baking. The best part being the eating of baked goods, naturally. Since I first started experimenting with baking, I have been successful with many recipes and failed with many others - learning a thing or two in the process.
The last week has been an experiment in cooking with kumquats. A colleague brought me a bag full of the small, oval fruit from Spain and it was actually the first time I had ever seen or tasted them. Kumquats are delicious when eaten raw with the skin, but also bring a burst of citrus to recipes, such as 