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Tag Archives: rhubarb
Rhubarb upside down cake
A not-too-sweet treat that’s bursting with colour and flavour! My mom has always had a rhubarb patch and even at age 90 she continues to tend it with great success. I didn’t much care for rhubarb’s tart flavour as a … Continue reading →
Posted in baking
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Tagged baby shower cake, bridal shower cake, brunch cake, cake, Paula Roy, rhubarb, spring, tea party, upside down cake, what to make with rhubarb
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2 Comments
Rhubarb recipe roundup
So many ways to enjoy delicious, versatile rhubarb! One of my fondest childhood memories is of sneaking out to the rhubarb patch and pulling a stalk to devour it on the spot as a tasty snack. I wasn’t as fond … Continue reading →
Make-ahead rhubarb scones
Freezeable dough makes fresh breakfast treats a snap! I’ve long wondered what the difference is between scones and biscuits. Apparently the simplest way to distinguish them is that biscuits should be flaky and scones should have a finer crumb. Quite … Continue reading →
Posted in baking, Breakfast, brunch
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Tagged bake scones from frozen, biscuits, breakfast, brunch, cream scones, fresh rhubarb, frozen rhubarb, frozen scones, make-ahead, make-ahead scones, Paula Roy, rhubarb, rhubarb scones, scones
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1 Comment
Sweet & spicy rhubarb chutney
A zippy, versatile condiment that’s easy to prepare! Anyone else feel like their garden is on the verge of becoming a jungle? We’ve had so much rain this summer that when this week’s heatwave hit, I swear I could see … Continue reading →
Upsidedown Mini Rhubarb-Ginger Cheesecakes
I don’t know about you, but one of my favourite parts of eating cheesecake is the crust. Crunchy, sweet and packed with flavour … why, it just makes sense to put it on top instead of hiding it at the … Continue reading →
Posted in baking, Dessert, Desserts, Fruit, gluten-free
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Tagged cheesecake in ramekins, cheesecake with ginger cookie crust, cream cheese, eggs, ginger, ginger cookies, gluten-free, gluten-free cheesecake, mini cheesecakes, Paula Roy, rhubarb, rhubarb cheesecake, rhubarb-ginger, spring cheesecake, sugar, upside-down cheesecake, upsidedown cheesecake
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2 Comments
Rhubarb Crumble Pie
The cheery sight of rhubarb peeking its way out of my garden’s still-cool soil in springtime is always one of the delights of the season. I love using rhubarb is many different ways, including salads and cocktails. This old-fashioned pie … Continue reading →
Rhubarb Mousse
So often rhubarb is either used ‘as is’ in pies or fruit crumbles, or stewed up and served in rather uninspiring-looking ways. Taking the time to puree the cooked fruit not only makes it look a little more attractive, it … Continue reading →
Posted in Desserts, Fruit, Spring, summer
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Tagged cardamom, chilled, dessert, egg, Farmers Feast, frozen, heavy cream, mascarpone, mint, mousse, orange juice, Ottawa Farmers' Market, rhubarb, spring, sugar, whipping cream
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2 Comments
