Got some fresh rhubarb? Forget a rhubarb pie or crumble – make these luscious and fresh Rhubarb Honey Cardamom Crostini!Continue reading “Rhubarb Honey Cardamom Crostini”
With this recipe for delightful and elegant Rhubarb Strawberry Crostini, I am opening the season of summer ideas and recipes.Continue reading “Rhubarb Strawberry Crostini”
This Rhubarb Strawberry Almond Crumble is a luscious, quick, and relatively healthy dessert that you can enjoy during the summer time.Continue reading “Rhubarb Strawberry Almond Crumble”
With this delicious Rhubarb Curd, I am happily opening a rhubarb season at Havocinthekitchen.
There are some foods you don’t particularly notice being a child or teen, but then, almost all at once, start to be obsessed with. My next food story is about gorgeous rhubarb, friends!
Being a child, we had a lot of rhubarb my parents used to grow in our summer cottage. I guess they might haven’t cultivated it – once planted rhubarb doesn’t need you attention. It just gradually conquers and annexes the surrounded territories. I could have enjoyed it during summer time if I had had any developed palate, but I just took it for granted. Perhaps it was the way too tart for a kid. My mom would make some kind of rhubarb drink and pies, and that were basically the only two things. I don’t know what happened, but then for a number of years it disappeared from that garden and quite soon we wouldn’t have that cottage as well.
Even though my blog has been running just for two months, you have probably noticed that most of the meals being posted here are salads, pasta, and some desserts such as donuts and marshmallows. Indeed, I prefer not to count any desserts since they are not the real food. The solid argument, right?:) And I do believe in a few mounts or so you will find some dips, chilled soups, appetizers, lemonades, and ice cream – sorbets (remember – we’re not counting any donuts, pancakes, and marshmallows!) That will be pretty much the food you’re going to see for a long time.
In my recent post, I was talking about oatmeal. And guess what? The same story is happening today. Sorry about that.
As I said last time, I had been basically eating the same porridge again and again,
since the dawn of time for a few decades. Indeed, they were two kinds of porridge – cooked in milk or in water. Later on, I started adding some cheese in it for a savory version.