I have a terrible sweet tooth (as you may have divined if you’ve been reading this blog for any length of time), but my sweet tooth is not typical. Not for me the sweetness overload, the gooey cakes, the sugary cookies and candies. I prefer a more subtle sweetness, balanced by savory, or tart, or [...]
Entries Tagged as 'rhubarb'
Fancy Rhubarb Parfaits
May 11th, 2010 · 9 Comments · Baked Goods and Desserts, Make Ahead, Recipes, Seasonal, Spring
We are in full on girly mode in the Savour Fare household. The Nuni is two and a half years old, and is seriously interested in the following (in no particular order): twirly dresses, crowns, glass slippers, toenail polish, my makeup, shiny shoes, and anything with sparkles. I would freak out in a feminist quandary, except I have a fuzzy memory of being VERY into princesses and makeup when I was quite young myself, and I am a perfectly acceptable adult with a career and a family and a tendency to wear Old Navy tee shirts to work.
In the Nuni’s world, her current favorite book is one called “Fancy Nancy”, about a hapless girl who LOVES being fancy — she likes to write her name with a plume (which is a fancy word for feather), her favorite color is fuchsia (which is a fancy word for purple), and she can’t WAIT to learn French, because EVERYTHING sounds fancy in French. Poor Fancy Nancy is beset by a thoroughly plain family, who thrills her one night by dressing up in accessories, going to a restaurant and ordering parfaits, which are “French for ice cream sundaes”.
Now, accuracy aside, parfaits are a very fancy dessert, and as the parent of a wee one who loves all things fancy, I thought I would accommodate her wishes and make them. As she also loves all things pink (as she regularly tells me, “Pink is my favrit color, mamma.”) I thought I would turn to the pinkest of all pink things — rhubarb. Sure, it doesn’t sport the aggressive magenta of anything made with beets, but for rosy, fancy, girly pinkness, rhubarb is your ingredient of choice.
Tags: Kid Friendly·rhubarb
That’s the way the Rhubarb Crumbles
May 22nd, 2009 · 6 Comments · Baked Goods and Desserts, Make Ahead, Quick, Recipes, Spring
Rhubarb is a prominent part of my culinary psyche. When I was growing up, my great grandmother had a rhubarb patch in the back of her house, and whenever I would visit we’d cut the stalks, cook them with sugar into a gloriously pink and viscous mass, and eat with a spoon. When I was in college and studying abroad in London, I discovered the unique joys of rhubarb jam, and now every time I am in England or France I pick up a few jars of the stuff, which doesn’t seem to be available in the United States.
