As I sit in the springtime garden writing this, happy birds are playing in the bird bath, flowers are bursting into bloom, and the air smells sweet and fresh. Truly a wonderful spring afternoon. In celebration of the season, our rhubarb theme continues, this time with a new twist on the popular apple tart tatin. Caramelized rhubarb is topped with batter and baked in the oven, for a straightforward and delicious springtime dessert, in this recipe from Saveur.
It’s rhubarb season in Seattle. That special window of time when strawberries and rhubarb coincide and you must make all manner of special desserts to fully enjoy the moment. This flexible two-part slow-cooker cobbler from epicurious lets you make the rhubarb part in advance, if you like, and then bake the lemony biscuits at the time of your rhubarb celebration.
The mint in our garden is pernicious. It pops up next to the bok choi, insinuates itself into the kiwi beds, and goes absolutely nuts in its own special metal bin, until you might think you can hear it banging its tiny, minty fists against the sides in breezy-fresh refusal to be contained. And so, the mint-eating season begins. We took this fast and easy, sweet and tangy dessert to our friend Sara’s house for Mother’s Day, where it proved popular with the young and old alike.
Come springtime, and Seattle gardens are bursting with rhubarb. While you certainly can’t go wrong with rhubarb pie, you can also go a little differently – with rhubarb bruschetta. This was the first recipe we saw when we opened the wonderful new Edible Seattle – The Cookbook. More about that in a moment, but first – to the eating: