And it's MAY! That's right folks, let's pretend it's still springtime when the grocery stores are bursting with big juicy ruby-ripe strawberries and everybody is talking about the rhubarb in their garden. But you don't mind, no not at all.
Our garden always EXPLODES with rhubarb each spring and it always seems to be so much that one cannot possibly use it all. This is why I love to find new and delicious ways to get it out of the garden and onto my plate/bowl/spoon/glass etc.
Good thing I finally started liking the stuff a few years ago. It makes this adventure all the more enjoyable!
A fun fact I learned while making this ice cream: if you stew/boil rhubarb on the stove in a pot as many of us do, it is delicious. However, it will loose it's beautiful pink hue and turn into a sort of greeny-brown stringy mush. The way to keep its pretty-pinkness is to roast it! Yes, I'm still not sure why exactly this happens, but baking or roasting rhubarb (with lots of sugar, of course) in the oven keeps it's colour. Also, any chance for alliteration is nice.
This is really nice on its own, or even mixed with chocolate :) But what isn't?
Cheers to springtime and MAY! (even if I'm a little late)
Roasted Strawberry Rhubarb Frozen Yogurt
Recipe slightly adapted from Jeni's Splendid Ice Creams
For the Fro-Yo Base:
Prep the Yogurt:
I was on a "can't stop won't stop" feeling with rhubarb and I wanted to put it in everything. I brought some from my garden to put on top of the cheesecakes I make at work. I got together with my dear friend and we used her entire lil backyard bounty to make jars of homemade rhubarb jam! You could say I was on a roll.
A JELLY ROLL. WHAT!
Rhubarb Jam in the making. It takes a lot of sugar, and a lot of laughing to make a fabulous jam. Melissa did most of the work. I sat and watched and occasionally tried to help until i discovered I was doing the wrong thing. Somehow she still gave me a few jars of the sweet ruby pink sludge that I so love to spread on my toast in the morning :)
It was also delicious rolled up into a soft spongey cake dolloped with vanilla whipped cream!
My first Jelly Roll cake. I made it a little small so it was tricky to roll, but I think it turned out pretty darn great anyways. It will not be my last jelly roll.
You can use whatever jam or jelly or spread you like or have on hand. But over here, it's Rhuby Season :) Also a wee bit of ginger, because a little spice is nice. YUM!
Rhubarb Ginger Jelly Roll
Recipe adapted from Fika
Margarita March has a nice ring to it, don't you think?
This creation was inspired by two lovely people in my life, my brother, and my Auntie Pat. Both of whom I can always count on to have margaritas with me. It's important to have those kind of people in your life. I've made a margarita sorbet before, but then when grapefruit was suggested, I knew this version had to become reality. With a sweet and salty grapefruit-zest rim! Obviously!
This innocent looking pearlescent globe tastes like a deliciously refreshing (and strong) grapefruit margarita. It's sweetness is light and balanced with a big HELLO! sung/shouted by our friend tequila. The thing that I love most about this however is how dang silky smooth and velvety it is! The texture is something divine. That is probably thanks to the high levels of booze in it, preventing it from freezing all the way. So scoop and enjoy immediately! But hey, if you wait too long and it melts, you just end up with a margarita so really you can't loose.
Grapefruit Margarita Sorbet
Recipe adapted from Epicurious