You know it's really spring when rhubarb is in the markets. That's about the time I begin roasting it to eat with yogurt and ice cream, making crumbles and crisps, and folding it into every cake and muffin batter I can think of. Rhubarb is so delightful because it's slightly tart and ever so bright, complimenting simple buttery desserts and vanilla flavors so well. It wants to saddle up to something a little sweeter than itself -- take Strawberry Rhubarb Pie, for example. Or Strawberry Custard Bars. It needs a sweet side-kick and then, generally, a perfect dessert is born. Here are a few examples of such perfection:
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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