Sentences with phrase «as rhubarb»

Enjoy fruits such as rhubarb, fresh coconut, unripe bananas, pomegranate, figs — raw or dried — and sour cherries as a healthy snack.

Buckwheat: This gluten - free seed comes from a plant that is a cousin of greens such as rhubarb or sorrel.

Buckwheat is not a grain, it's a seed of a plant, and the plant belongs to the same family as rhubarb and sorrel.

Be careful not to over cook as the rhubarb will loose it's colour.

Using quality blends and flavours that are fun, such as rhubarb and custard and tropical twist, Tom's Teas provide children with delicious and fun healthy drinks that contain no caffeine and no added sugar.

As good as rhubarb is paired with strawberries, it's also pretty good baked in a bundt cake flavored with buttermilk and lemon.

I used pineapple, as rhubarb is not in season right now here.

As a rhubarb fan I can tell you that there's nothing quite like the tangy taste and radiant rose - red colour that these divine stalks bring to a dish, especially when baked in pies and crumbles or stewed and spooned over porridges.

Since they have almost the same colour as the poppy seeds they don't stick out as much as the rhubarb.

As soon as rhubarb comes into season here this is one of the first things I am making!

Not exact matches

But head through a pocket sliding door in the back and you reach Luksus, the 26 - seat dining room where Burns serves market - inspired dishes such as lamb with burnt hay, sunchoke and tongue, and rhubarb, beet, pea and anise hyssop — each plate designed to coax the myriad flavours from Tørst's formidable beer collection.

Later this week I will use organic lightly stewed rhubarb as a base.

The rhubarb component is a breeze to put together as well.

As I was looking for ideas I came across Sassy Radish's blog and saw a great rhubarb strawberry banana bread recipe.

As far back as I can remember, my Mother served defrosted strawberries and rhubarb with sour cream for Break Fast after Yom KippuAs far back as I can remember, my Mother served defrosted strawberries and rhubarb with sour cream for Break Fast after Yom Kippuas I can remember, my Mother served defrosted strawberries and rhubarb with sour cream for Break Fast after Yom Kippur.

Rhubarb has turned up in our share as well, and we've also been seeing it in abundance at the farmers market.

Later, as I was planning for the blog, brainstorming Summer recipe ideas, I remembered that little bag of rhubarb and knew I could put it to good use.

I started eating more rhubarb, and growing my own, as soon as I learned it was a good source of calcium.

We put one bean in its middle to bring it into a fava frame of mind, but truly, rhubarb, while zingy and delicious as always, took a backseat.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

As if to underscore that point our very old yet vigorous rhubarb plant in the backyard is doing its normal late - January thing, bursting through its own mulch with hot pink nubs of new life.

Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.

On page 367 he adds that rhubarb «often masquerates as fruit».

It's a large, luscious cake, perfect for brunch or dessert as is, or frosted with yogurt sweetened with the extra rhubarb sauce.

I landed on La Crema's 2015 Monterey Pinot Noir as the ideal complement to this pasta, with its notes of cherry, orange, and rhubarb bringing a welcomed tangy and citrusy aspect to the overall experience.

The usual, original flavor of the boy bait is blueberries, which I'm sure would be equally as delicious, but I went with my favorite spring combo: rhubarb and lime.

The strawberries in the local CSA's are so incredibly sweet they taste like candy and the rhubarb, which is most often tart, has a slight sweetness to it as well, giving a wonderfully balanced flavor.

Roasted Rhubarb Lady's Kiss Cookies (baci di dama) ~ the roasted rhubarb buttercream is sweet and tangy, and the almond cookies are light as air... I'm pretty sure they serve these cooRhubarb Lady's Kiss Cookies (baci di dama) ~ the roasted rhubarb buttercream is sweet and tangy, and the almond cookies are light as air... I'm pretty sure they serve these coorhubarb buttercream is sweet and tangy, and the almond cookies are light as air... I'm pretty sure they serve these cookies...

As soon as the calendar tells me it's officially Spring, I'm on the hunt for three things: rhubarb (not yet), nettles (soon), and fresh asparagus spears (yay!As soon as the calendar tells me it's officially Spring, I'm on the hunt for three things: rhubarb (not yet), nettles (soon), and fresh asparagus spears (yay!as the calendar tells me it's officially Spring, I'm on the hunt for three things: rhubarb (not yet), nettles (soon), and fresh asparagus spears (yay!).

Strawberry / Rhubarb pie is my absolute fave... can't wait to make it as a drank!

Also this week: prep for upcoming class, work on garden, harvest / preserve rhubarb as needed, get back into walking after being a sicky last week, make kimchee, finish GFCF cake packet, work 15 hours typing data entry (at least — 20 would be better, but doubt I can do that much), and work on getting clothes that are too small out of the girl's closets — maybe... We will see how much of that gets done, but it's good to have a goal!

Robinsons Fruit Cordial range was created with adult taste buds in mind and feature flavour combinations more suited to a grown up palette such as Pressed Pear and Elderflower, Crushed Lime and Mint, and Rhubarb, Raspberry and Orange Blossom.

Fresh flowers picked and in a vase on my counter now; rhubarb bread in the oven as I write.

Raw rhubarb puree is not really a delight, it needs to be cooked as well as frozen raspberries (at least in Europe you have to to avoid noro or listeria which might hide in the berries).

Place a tablespoon of the rhubarb jam into the depression (the jam will fill the center of the cupcakes as they bake).

the crust may very well be my favorite part — i can't resist coconut — but the layer of rhubarb filling is extremely tempting as well!

Strawberry rhubarb is a really unique flavor, and I think my favorite way to have it is actually a crisp as opposed to a pie.

As some of you may have noticed, since trying matcha in baking a few years ago, with this matcha, rhubarb and chocolate cake, I've become rather a fan.

My sister - in - law has been bragging about having made a rhubarb custart tart with «real ingredients» as she calls them i.e. eggs and milk and I was feeling a little left out.

Rhubarb is such a simple and humble vegetable, so why add something as fancy to the ingredient list of this pie?

My only substitutions were a bit of Penzey's dried orange peel for the flower water and some granulated tapioca as the thickener (an idea I got from Elise at Simply Recipes, as I had some left over from her strawberry - rhubarb cobbler.

My rhubarb has come alive this month as well after being rather feeble this year.

The addition of rhubarb is great as I find just cream alone can bit a bit too much.

Strangely I wasn't at all keen on rhubarb as a child, love it now.

I like nuts as crusts for tarts, see my rhubarb custard tart as an example, or cookies where the nuts are ground so the texture of the cookie remains consistent.

Will definitely try making these tartelettes, as I have a heirloom rhubarb plant in the garden begging to be harvested.

I am looking forward to the Rhubarb round - up as I believe the rhubarb in our garden will be ready to harvest sRhubarb round - up as I believe the rhubarb in our garden will be ready to harvest srhubarb in our garden will be ready to harvest shortly.

I love rhubarb crumble with a passion but wanted to make something a little easier to eat on the go and for breakfast as well.

In traditional Chinese medicine, rhubarb is hailed for soothing stomach ailments and relieving constipation, and is also used as a poultice to reduce fevers and swelling.

I'm thrilled that you made the rhubarb cake as muffins!