Showing posts with label rhubarb recipes. Show all posts
Showing posts with label rhubarb recipes. Show all posts

Wednesday, May 26, 2010

I totally lied. I am NOT done with rhubarb posts!!!

Anita sent this wonderful link - this is EVERYTHING you ever wanted to know about rhubarb. EVERYTHING.


This rhubarb upside down cake makes my mouth water. MMMMMM.



Rhubarb and ricotta galette - I love how rustic this looks! 


or how about a rhubarb meringue tart?!?

Tuesday, May 25, 2010

Ooooooooooooonnnnnnnnnne more rhubarb recipe post. Becuase I simply can't resist. (And because, shamelessly, I use this blog and my personal one as a sort of personal online recipe book - an easy way for me to refer back to recipes I may want to use again, or try when I have more time, etc.).

Rhubarb Ginger Syrup with Tequila. *swoon*  (I have not tried this yet, but really want to make a rhubarb lime simple syrup, as I think a rhubarb margarita would be really, really good.)

Crosswinds Farm Rhubarb Jam.

And, last but not least, alternative uses for rhurbarb: hair dye, for papermaking, or insecticide! I also believe rhubarb leaves work as a mordant for natural dyes. I will have to consult my dyeing books to be sure. Anyone tried this?

Tuesday, May 18, 2010

Are you guys tired of rhubarb recipes? I hope not. I'm just getting started. :)

I forgot this one from our website - it's an oldie but a goodie. Lavender Rhubarb Lemonade. YUM!

How's about some Rhubarb Ketchup? or, Rhubarb Lavender Jam!

Rhubarb Martini?

Thursday, April 22, 2010

And *today's* post is inspired by my friend Jill, who asked about rhubarb recipes! I LOVE rhubarb. Alas..I am surrounded by rhubarb-haters. *sigh*  So mostly I see good rhubarb recipes, sigh, and put them away. But now at least I can blog them and hope you all make the rhubarb-ey goodness....


Buttermilk Panna Cotta with Carmelized Rhubarb topping pretty much combines my love of fermented foods, food in jars, AND rhubarb. It's PERFECT!!

Look how gorgeous this rhubarb liqueur is! I AM making this. Rhubarb-haters be damned.

And I AM making this gingery rhubarb chutney, too. Because, as she says, it is pretty  much heaven, when placed on top of good dark bread with a sharp cheddar cheese. ('scuse me while I wipe drool of the keyboard..)