Strawberry-Rhubarb Custard Crumble

One of the best things about spring is seeing new fruits and vegetables appear in the grocery store. In April, strawberries go on sale, and a unique vegetable appears among the greens: rhubarb.

I’ve always been intrigued by rhubarb, but I’ve never cooked with it — and I never actually ate it until last year in London. On the run, I grabbed a cute little dessert at a convenience store: a rhubarb-apple custard crumble. Rhubarb/apple compote was covered with rich vanilla custard and a crunchy topping, and it was a total revelation. I think I ate one every day.

rhubarb crumble

As soon as I saw rhubarb in the grocery store this week, I wanted to see if I could recreate that traditional English dessert. Continue reading

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Spring has Sprung!

Hi there — happy weekend!

I don’t know about you, but I am so happy to see the gorgeous signs of spring here in Charleston- flowers popping up, azaleas blooming, lots of green things re-appearing. Best of all, it’s 73 today!  (Being the Southerner that I am, 73 is still cold, cold , cold. Not quite time to bring out the sundresses and shorts, yet)!

Since it’s St. Patty’s Day weekend, I had to post about something GREEN. Nothing looked more beautiful at the grocery store than asparagus. I love the slender, skinny stalks of asparagus because they get nice and crispy when they roast…especially the tips, yum!

I wanted to make an asparagus cheese tart –– and realized I had everything on hand except puff pastry!!! Ahh — that’s a major problem. I had butter and flour,  so I decided to try my hand at homemade puff pastry –– what. was. I. thinking??  I mean, it was a fun experiment, but I’ll let Whole Foods handle that from now on 😉

Result: It turned out great, and I think you should try it at least once — it’s cool to watch it come together. Similar to making pie crust, but with much more time and attention to detail required. The taste was so fresh — the combo of cheeses adds a lot more flavor.

Lovely Green!

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