Archive for May 24th, 2009
Still Revved Up For Rhubarb
Just can’t get enough of that astringent yet oh so sweet, ruby red rhubarb. It’s a tonic old souls swear by, and so I’m freezing a big bag of it and cooking up a storm with the scarlet stalks. You’ve got to make rhubarb spritzers, and with or without alcohol, they are just as intensely refreshing.
Then Dan reminded about the rhubarb bread I made once from a recipe I clipped from The Sun’s food section. But so many recipes got misplaced in the move. I’m still working on a recipe archiving system. Which ones are bookmarked on Delicious? Which ones are hard copies? So I settled on this rhubarb bread recipe I found online instead. It didn’t disappoint, though I wish I’d chopped my rhubarb a bit more finely. I substituted hazelnuts for the walnuts, adding nutmeg and cardamom and diced crystallized ginger on top. All those aromatic pie spices really complement rhubarb’s tangy flavor.


