Rhubarb Oat Crisp Tart with Flaky Butter Crust and a Hint of Apple
Rhubarb Crisp meets Apple Pie in this fun seasonal spring recipe! Just in time for BBQ season, click thru for full recipe.
……plus how to make and freeze ahead of time!
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Wild Violet Recipes – Jelly, Sugared Flowers, Ice Cream and More
Wild violets burst open in early spring and exhibit varying shades of white to deep purple. I have always eagerly awaited this moment, I love using wild violets in recipes in my kitchen! Violets are edible picked right from the stem and have a musky, floral taste with a sweet kick at the end. Some…
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Rose White Chocolate Cookies with Raspberries
These rose white chocolate cookies are buttery, softly floral, and dotted with creamy white chocolate and freeze-dried raspberries for contrast. The rose adds a gentle aroma, while the raspberries bring little pops of tartness that keep the cookies balanced and bright. Shaped into hearts, they feel thoughtful and giftable, but the flavor combination is timeless…
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Strawberry and Foraged Knotweed Upside Down Cake
Japanese knotweed has a bright, tart flavor similar to rhubarb, making it a natural match for strawberries in early spring baking. This knotweed and strawberry upside-down cake balances that tangy fruit with a soft, simple crumb and a caramelized fruit topping. If you cook with seasonal and foraged ingredients, this is a good place to…
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Fresh Raspberry Cream Puffs with Almond Choux Pastry
Choux pastry has a reputation for being intimidating but it’s one of those techniques that rewards you enormously once you try it. Light, hollow, buttery puffs that are made for filling – and here they’re filled with fresh raspberry mousse and topped with whole berries and a dusting of powdered sugar. The almond flour and…
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Foraged Japanese Knotweed Fruit Roll Ups
Early spring is a great time to forage the young, bamboo like shoots of the Japanese Knotweed featured in this fruit roll up recipe. Foraged Japanese Knotweed in recipes has a Rhubarb like taste and texture and is an excellent stand in for recipes calling for Rhubarb stalks. It is an edible, invasive weed and…
