Spring Cocktail Recipe: Rhubarb Basil Cocktail
With warmer weather inching its way into New York, I felt inspired to make a fresh spring cocktail. Well, I did some experimenting, and while my first inclination was to use strawberries, I found piles of rhubarb at the farmers market — and came up instead with this lovely pink concoction. Rhubarb definitely needs to be sweetened up from its natural state, especially for a warm-weather cocktail, so I cooked it down with some sugar and made a purée.
Recipe: Big Pink Rhubarb Cake
Here’s a recipe not for the faint of heart. It’s an over-the-top, 1950s-era recipe that I dug out of my grandmother’s collection. This confection combines yellow cake, rhubarb, strawberry jello, and marshmallows. If you aren’t afraid of that last sentence, then pull up a chair and join me for a slice of “big pink.” Much of mid-century American cooking was about convenience and mechanization.
Rhubarb Upside-Down Cake Recipe
Take advantage of rhubarb season with this easy dessert Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over
Liège-style waffles with rhubarb-vanilla jam recipe
Liège-style waffles with rhubarb-vanilla jam recipe - For rhubarb-vanilla jam, place sugar, vanilla bean and seeds, and 250ml water in a large frying pan and bring to the boil, stirring to dissolve sugar.
Rhubarb Swirl Bread Recipe on Food52
I love making swirled breads with jam—it's a great way to use up excesses of homemade jars or to taste a pop of fruit in the dead of winter. This shaping technique is surprisingly easy but looks super fancy-pants: Start by rolling it up like cinnamon rolls, cut the whole thing in half to expose the layers, then twist the pieces together.
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Rhubarb shows up just in time every year. Sweet, juicy, early summer fruit is starting to appear – strawberries and stone fruit and cherries – and we need something to temper all that sugary goodness. Traditionally, rhubarb is relegated to sharing the spotlight with strawberries in pies, tarts, and crisps. But if you haven't experimented more with rhubarb in the kitchen, you're missing out!