Eating and living locally . . . mindfully . . . simply.
This Mother’s Day, I decided to make strawberry-rhubarb compote at the last minute to bring to my mother-in-law’s. I felt a bit guilty that rather than grow it myself or pick it up from the farmer’s market yesterday, bought it at the grocery store–along with some store bought whipped cream and angel food mini bundt cakes.
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I’ve been told that people appreciate hearing about when things don’t go well in the kitchen, that it makes food bloggers seem more real. I’m pretty honest about how things turn out, and whether it’s the recipe or operator error. So in the spirit of full disclosure, I am sharing with you my most recent epic fail in the kitchen.
Actually, the title of this recipe is a bit of a misnomer since I made it in the slow cooker. You can find the original, which is made in an oven, here. Or continue reading for my adaptations.
I’m republishing this recipe from last year because I was recently given a large sorrel plant from my friend Holly–I see another batch of this in the near future!
The problem with finding recipes online is remembering where you found them later. A few years ago I made a fabulous savory rhubarb dish that used a lot of Indian spices. Unfortunately I can’t find it. But when searching around, I came across this recipe from food2.com. So I decided to give it a try.
I was a bit intimidated by the prospect of making this jam, but it was in Simply In Season so I had to make it.
So, I had this rhubarb leftover from my cousin’s yard. I had made all the recipes calling for rhubarb from Simply in Season . What to do? While flipping through said cookbook, I came across the recipe for Shortcake or Scones. Hmmm. I had heard of strawberry shortcake. Why not rhubarb shortcake?
I knew it would be hard to beat my mom & grandma’s recipe for rhubarb pie. Would this version from Simply in Season take the cake?
Know what’s better than rhubarb pie? Roasted rhubarb on ice cream. OK, maybe not. But this is way easier!
