Tag Archives: Rhubarb

Rhubarb Berry Squares

As you already know, one of the things I absolutely love about having the blog with Helga, is that we cook a lot. And most of that cooking we share with friends. Picture this: For fall, we get pumpkins and pumpkin puree, so we have pie, soup, puree, muffins, a loaf or cake… all within a week or two. We have to get creative. First, we taste it out. Then, we share it with family and friends. And sometimes, we freeze some of the dishes or some of the ingredients. So, most of the times, when I’m baking desserts, I try to make them for special occasions or gatherings, that way I know the food will be tested… and loved! Not all the times we can be adventurous, but after baking and combining flavors, there are just a few pairings that you know will go amazing together. Take this rhubarb, blueberry and cranberry squares. Think shortbread cookies with jam and crumble on top. I thought it was going to be great, but man it was a hit!

It was a few months since we hanged out with a bunch of friends, and since we all had an open night on a Saturday, we all got together to talk about life, how was this year starting to look like, what would love to do throughout 2015 and just give thanks that we all have each other. I whipped up this recipe earlier that day, and just a 15 minutes shy of cutting out the first piece, it was halfway gone. I didn’t get a chance to take anything back other than the dish I baked it in… so I am happy to share this tweaked recipe with all of you.

If you don’t have rhubarb or cranberries at hand, replace all of the amounts with any type of berries you like, or even peaches and blueberries… the combinations are endless. In the frozen section of your favorite grocery store, you can find frozen berries and that is the perfect combination for this recipe. I hope you enjoy cooking this, but specially seeing the dish just fly by as much as I did… I even had to ask for a time out to take the picture (with my phone!) and to taste a small square before it was all gone!

Kitty

Rhubarb Berry Squares

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Rhubarb Berry Crumble

We know you know. You know we know. We have been slacking on the posts, but fear not our readers, we are definitely picking things up around here. Take this gorgeous Rhubarb Berry Crumble. Summer is definitely here. This is the time when you make Cold Brewed Coffee by batches and drink lemonade by the pitcher.  During summer days, we want more fruit in our desserts. This, because, fruit as a dessert is so much refreshing than a chocolate cake.

I had little rhubarb left in the freezer, and just enough strawberries and blueberries to make a medley so rich that you will get seconds. Use a fruit combination you love, for me it was time for the blueberries and strawberries to meet rhubarb in a dessert. I even thought of adding mango, but that will be for a future post.

Now, I modified the original recipe, mixing up the fruit (and increasing its amount as well), adding a bit more sugar as the rhubarb is not as sweet as the rest of them, replaced the butter with coconut oil (absolutely loved the result) and last but not least, added some almonds for a crunch. Later when it was in the oven, I thought about poppy seeds. Mental note taken, as I will try it the next time.

I served this dessert after taking it out of the oven, but if you make it ahead, you can reheat it for a few minutes in your oven so its warm and toasty. Also, make sure to serve it with vanilla ice cream. You will be the star of the party.

Kitty

Rhubarb Berry Crumble

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Fall Fruit Crumble Cake

I made this Fruit Crumble Cake a few months ago for my mom’s birthday. She wanted a cake that wouldn’t be our usual Borracho (Rum Cake), so I took on a hunt to make a fresh fruit cake. She was happy with her cake, and she had a great time in our little gathering as you can see in the picture bellow. For mom’s cake I stayed true to Zoë François’ original recipe by using plums.

Fast forward a few weeks, and I made it once again, but this time for a friend’s birthday… And since I didn’t have any plums around, I used my last (tiny) batch of rhubarb and 2 diced apples. The best part of this recipe is that this is so versatile, you can use plums, peaches, apples, pears, berries… pretty much any fruit you might want to pair it with. If you want, you could even replace the lemon zest with orange zest for an orangey flavor.

Kitty

Fruit Crumble Cake

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