This season’s rhubarb is my inspiration for this cocktail. We are using rijuice’s Rhubarb Blossom lemonade, but you can use any type of lemonade. There are many ways to make a daiquiri…
This week’s Star Ingredient is Rhubarb. One of those harbingers of Spring veggies, only the crisp, fleshy stalks are edible and used in cooking and baking…and even in cocktails!
I look forward to rhubarb every year! This recipe is just another way to enjoy it…and one of the easiest. You can really make a shrub with any fruit, but if you don’t feel like making your own shop for a bottle in our Marketplace!
Crumble is an effortless dessert that looks like it takes a lot of effort. I won’t tell if you don’t! Use whatever spices you like in the filling. Cardamom is amazing with both apple and rhubarb, so give it a try if you have it.
Filling: 3 cups local rhubarb 1 cup sugar 1 tsp fresh thyme squeeze of lemon juice Crumble Ingredients : 1 1/2 cups spelt flour 4 tablespoons cold local butter 2 tablespoons sugar Pinch salt 4 tablespoons cold water or milk more fresh thyme if desired Mix filling ingredients directly in your 8 inch baking dish. With your hands mix flour, butter, sugar and salt until the mixture becomes sandlike. Add the cold water and mix until large chunks form. Sprinkle crumble on top of fruit filling. Bake at 400 F for roughly 45 minutes, or until top is golden and filling is bubbly