Tag Archives: rhubarb

Strawberry-Rhubarb Gluten-Free Pie

My friend Michael really loves pie.  So when we went over for dinner last night, I was in charge of bringing a gluten-free dessert, and I knew pie was the way to go. We got some gorgeous local + organic rhubarb in our veggie box this week, so when we were at the market on […]

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Gluten-Free Roasted Rhubarb & Strawberry Polenta Cake

It’s like a cross between a cake and a crumble (a cakeble? crumbake?) with a cakey bottom, fruity middle, and crumbly top…

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Rhubarb Whole Wheat Clafoutis

I would like to present to you another happy Spring recipe: Rhubarb Clafoutis!  It is based on the first recipe I ever posted on the blog: Quince Clafoutis. The boyfriend loved this one enough to have two servings after a giant Kale Caesar Salad dinner, and a serving for breakfast the next morning too.  The […]

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Rhubarb Chutney

I never seem to know when I can find rhubarb around here… But I managed to score a few precious stalks, so I wanted to do something really special with it. Back in the spring, I had found a recipe for rhubarb chutney, and filed it on the “To Eat” list for later in the […]

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Gluten-Free Rhubarb Pear & Ginger Crisp with Polenta Topping

Ohhh, David Lebovitz.  You have changed my life with your idea of polenta in a crisp topping so that the crisp stays crisp! And Meghan, thank you for showing me that coconut oil tastes even better than butter (*gasp*, yes, I said it!) atop fresh fruit. Crisps are such an easy dessert!  You cut up […]

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Gluten-Free Rhubarb Ginger Muffins

These sweet/tart muffins are courtesy of a few currently converging influences: A recipe from my favourite nutritionist, Meghan Telpner, for a cake I had at one of her cooking classes this year.  Ohhhh, it was divine — strawberries and sweet potato!  Who knew? The appearance of one of my favourite things on the planet: rhubarb!  […]

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Daring Bakers: Steamed Puddings

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet. Now, as a vegetarian, I’ve gone away from the traditional suet here in favour of a different fat: butter.  And because it’s me, […]

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