All posts tagged: rhubarb

Gluten free galette with rhubarb & asparagus

savory asparagus & rhubarb galette

So, this is perhaps one of the weirder things I’ve done. Though the colors are stunning together, I didn’t do it just for the ‘gram. This flavor story is too good not to tell. It’s so wonderfully weird. It’s bright & tart, earthy & grassy, creamy & sharp. It is, in my humble opinion, just perfection. When I first made this, I went full-weirdo, delighting in the tedium of sketching out a pattern on parchment paper, measuring with a ruler & cutting each piece to the same size, slicing each end on an angle so they would fit together seamlessly in a beautiful chevron pattern. I even texted a photo & a bit of a self-deprecating message to my partner (because pic or it didn’t happen, right?) (Also, yes, I know this recipe took me a full month to perfect from test to final photographs to post.) My rhubarb stalks then were thinner, about the same thickness as the asparagus, so that pattern made sense. But a few weeks later, when I made this again to …

Gluten free rhubarb buckle cake cut into slices

gluten-free rhubarb buckle cake with lime & coconut

Sometimes, it’s really hard to write the story of a recipe. Sometimes, it’s really hard to write a recipe. Sometimes, it’s really hard to write. A few months ago, when I really dove into returning to this space, I maybe didn’t dive all in. I was shaking off the cobwebs, pulling the dusty white sheets off all the furniture like you see in abandoned haunted houses in old horror movies, & I had writer’s block. For recipes, for stories. So I decided to start over by starting from the beginning of this blog. By revisiting, revamping & re-photographing old recipes. Like this cake. It was, really, a buckle cake — I just didn’t know that at the time. I also didn’t know much about rhubarb, but I was (as always) strong willed & stubborn. I didn’t want to coat it in sugar or dress it up. I just wanted it to be what it was. So, I made a cake that was OK. A cake I ate like a little kid (by picking all of …

gluten free cake with cherries and rhubarb

gluten-free cherry rhubarb cake with buttery, crunchy pecan crumble

Do you say pee-can or puh-kahn? Growing up in the Midwest, it was always the latter. Then, I moved to Georgia and started working at a few farmers markets. I found myself settling into a subtle Southern drawl (to this day, I still greet most folks with a cheerful “hi, y’all”). With the territory, and probably also thanks to the peach and pecan farmers down the way, I started saying “pee-can”. I still say it this way. It’s a hard habit to shake. The pecans I used in this recipe, like the pronunciation, are all the way from Georgia. I bought a huge bag at the farmers market last year and squirreled them away in my freezer. I couldn’t bear to part with them so, like the squid ink, these nuts made the 2,600-mile trip across the country with us. I have a confession. I had never eaten rhubarb before creating this recipe. Its appearance was always so fleeting, and I never spotted it at farmers markets in Atlanta. Even if I had seen it, …