Skip to main content

Rhubarb Romance {Call for Recipes}

By

With my rhubarb romance in full-bloom, I am going to do a round-up of rhubarb recipes later this month. If you have any rhubarb recipes to share, post below...by June 12th, please. Thanks!

Click for the Rhubarb Romance Round-Up. 
Great recipes from some great foodies.

*Update, 6/13/2013: Though this party is closed, feel free to keep sharing your favorite rhubarb recipes. I will definitely try them, as long as my rhubarb stash lasts, and give you a shout out on my Culinary Adventures with Camilla Facebook page. Thank you.*


Labels:

Comments

  1. Jenn EricksonMay 29, 2013 at 10:40 AM

    Thanks so much Camilla! I absolutely love rhubarb!

    ReplyDelete
  2. JaniceMay 29, 2013 at 12:29 PM

    I've linked up three of my rhubarb recipes but I have more listed in The Rhubarb Collection at Farmersgirl Kitchen.

    ReplyDelete
  3. UnknownMay 29, 2013 at 7:10 PM

    I've never had rhubarb and I was going to fix that this summer with a classic recipe. I can't wait to see your round up.

    ReplyDelete
  4. ToniJune 4, 2013 at 4:54 AM

    Thank you so much for the link up! All of those sound awesome!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more