Rhubarb is more well known for its sweet applications, but I love to use it in savory ones too. These grilled shrimp with rhubarb sauce are a great way get out the grill this season!
The rhubarb sauce is a little sweet and sour thanks to the honey and the rhubarb. It pairs perfectly with the subtle sweetness of the shrimp. Continue reading
Posted in Appetizer, Fish and Seafood, Quick and Easy
As a kid, we had a close family friend that was an excellent baker. All his breads and treats were amazing! This whole grain rhubarb oatmeal bars recipe was adapted from the only recipe of his that I have.
I adapted Floyd’s recipe to make it whole grain, and to use fresh fruit, or in this case, rhubarb, which is actually a vegetable! Floyd made his recipe with jam instead. Continue reading
Any other rhubarb fans out there? I love rhubarb for it’s tartness and usually enjoy it most in savory dishes. In sweet dishes the tartness gets lost for me. This time I developed a snack, this strawberry rhubarb fruit leather recipe, that is deliciously tart!
I used a little bit of honey to sweeten the fruit leather so that it would still be enjoyable. How much you use is up to you. I recommend taste testing the puree before drying so you can add honey to taste. Continue reading
Rhubarb is one of my favorite seasonal items to experiment with. Most commonly rhubarb is used in sweet recipes, but without too much poking around you will see that sweet recipes are not my thing. I prefer to use it in more savory applications, like this homemade rhubarb barbecue sauce recipe.
Rhubarb is out of season here, but I was able to get some while it was in season, and luckily it freezes very well. If you can’t find fresh rhubarb any more this season, look for it frozen, it will be just as good. Continue reading
Have you guys tried chinese 5-spice powder yet? It’s been a popular up-and-coming spice for a while now, and I’m just now getting on board. Chinese five-spice is a blend of Szechwan pepper, star anise, cinnamon, cloves, and fennel. It has a wonderfully warming characteristic that pairs perfectly with other Asian flavors, such as ginger, and is not spicy. My five spice shrimp tacos with rhubarb ginger sauce are an amazing twist between Asian and Mexican cuisines! Continue reading
This month, the recipe reduxers were challenged to make cocktails/mocktails! This recipe challenge was entirely new to me. I have never designed a drink – not one, not even a smoothie!! I knew I wanted to use fresh fruit to create a great summertime sipper, so I started by doing my research on how to include it in a drink. There were 2 obvious options, infuse the fruit in a simple syrup or into the alcohol. I decided to infuse a simple syrup because it was a shorter and simpler task. I tried this recipe with both raspberries and rhubarb. Rhubarb was the clear winner, and the rhubarb lime sparkling cocktail was born! Continue reading
Rhubarb is one of my spring-time favorites. It is most often used in desserts, but that tangy flavor goes well into so many other things! I don’t make that many desserts either, so I have to get creative to find ways to enjoy rhubarb. Rhubarb and dates combine to make a rhubarb tagine that is both tangy and fruity! Continue reading
