Baking - Desserts

Rhubarb Shortcake

We got an abundance of rhubarb through the spring, from our CSA boxes as well as from family patches. I think I mentioned in a post last year that rhubarb is not my most favourite thing to eat. But we had so much of it I had to try again to find interesting ways to use it.

We had some friends over for dinner a couple weeks ago, so I put on my thinking cap and took out a bunch of rhubarb that had been frozen for future use. It was also the middle of strawberry season, and I had thought about strawberry shortcake, but I like eating strawberries on their own so much that I didn’t want to use them all up for shortcake. But I did want to use up the rhubarb. Cue lightbulb: Rhubarb shortcake.

To make it even more interesting I opted to make an oatmeal scone instead of a regular shortcake biscuit for the base; I found a rhubarb sauce recipe in one of my cookbooks, which I’m happy to say used up 4 cups of rhubarb; And to top it off I made a maple whipped cream. I was quite happy with how it turned out. The oatmeal scone gave it a ‘rhubarb crisp’ flavour, and the sweet maple whipped cream was a nice contrasting flavour to the tart rhubarb.

We may need to get more rhubarb!

Baking - Desserts, Recipe

‘Tis the Rhubarb Season

Last weekend was the first of the season for our local farmer’s market. It felt so good to be shopping outside again, and seeing all the spring greens in everyone’s stalls. We got some yummy kale, which we made into kale chips; some lamb and mini-turnips that we used in a stew, and cooked up the turnip greens to use on pizza; spinach and cilantro for salads; and of course, rhubarb. My husband loves rhubarb, and would be happy to just have it stewed with yogurt. I, on the other hand, need some sweet with that sour to make it enjoyable.

I decided to make a strawberry rhubarb cobbler with our rhubarb. Sadly, it is not quite strawberry season yet, so we’re still using the ones that travelled a while to get to us, but at least the rhubarb is from just down the road. The original recipe for this cobbler can be found at Simply Recipes, but as usual, I changed a few things to reflect my tastes.

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