I have felt my creative cooking energy returning with the influx of fresh produce with the start of summer. I thought I’d share with you what’s been happening in our kitchen recently.
My love affair with rhubarb continues. I’m so intrigued by it. It’s used mostly in desserts but it’s sour. I love that! I’ve been playing around with having it as the centerpiece of a dessert rather than always pairing it with something else. Recently I made this galette which turned out great, so I made it again. Caution: use less sugar than what is listed, if you want the nice sour flavor to come through. I used maybe 1/3 a cup the first time I made it and it was great. The second time I followed the recipe more closely (I probably added 1/2 cup, maybe more?) and it was a bit too sweet.
I also like to make rhubarb simple syrup for cocktails. It’s such a pretty light pink color and it adds a unique flavor to drinks. We made this cocktail with the simple syrup and enjoyed it (note: use less sugar for the syrup–you definitely don’t need a full cup!). You’ll notice that the cocktail and the galette both pair rhubarb with ginger–it’s a great combination.