bell & basket

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Rhubarb Crumb Cake

 

Yes, more rhubarb. I know, I know. But what can I say? It’s a miracle fruit (I think it’s really a vegetable).

I was inspired to make this Rhubarb Crumb Cake because I’ve never made a crumb cake before. Crazy, right? But I don’t usually eat crumb cake. There’s something about all those crumbs and powdered sugar that make me feel like “It’s got to be the worst thing for you on earth, right?”

Wrong! I’d say it’s no worse than any other baked good, and considering crumb cake doesn’t have frosting, I’d go as far as to say it’s almost healthy! Plus, if rhubarb is a vegetable, this is basically diet food.

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Easiest Rhubarb Compote

Rhubarb is magic. The leaves are poisonous, the stalks are tart and sweet when cooked down in sugar and this magical vegetable/fruit makes me feel all tingly inside. Then, after a brief moment of delight and confusion, it disappears. Poof, like magic.

The biggest question I hear about rhubarb is: what do I do with it besides put it in pie? My answer is make a simple rhubarb compote and serve a dollop over ice cream, swirl it in yogurt, ladel it on top of pancakes, sandwich it between sugar cookies, blend it into lemonade, add it as a condiment to your cheese plate… the list goes on!

And to avoid brown rhubarb compote, I’d suggest adding a chunk of raw beet, a few strawberries or blackberries to the pot, to get a more pink/purple color. It’s beautiful, isn’t it?

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Farmers Market Potato Salad


This salad is an homage to every beautiful vegetable that is sprouting from the ground right now. It’s colorful, bright and hearty. It’s also everything your grandmother’s gloopy, mayonnaise-laden potato salad is not.

Colin and I have been eating this salad for a few days now and one thing he says every time he takes a bite is, “This salad is so good.” He’s my harshest critic especially when it comes to savory cooking (he claims he’s better at it). He’s good, but I practice more often, which means I win.

And the best part of this potato salad is that it lends itself to day-of farmers market creativity. With potatoes as the base, you can pick any other vegetable to join the party. Roasted carrots, beets, garlic scapes, ramps, spring onions–you name it, it’s all fair game.

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