Rhubarbamania continues around here, fueled by a friend with a seemingly-endless supply. So far we have had rhubarb pie, rhubarb muffins, and yesterday I made a batch of rhubarb jam (made with strawberry jello powder??!) which is delicious!
This morning I made a rhubarb-raspberry custard cake for breakfast, which is a variation on a recipe in one of my favorite gluten-free cookbooks. It sounds good, doesn't it? How about rhubarb sorbet? Hmmm....
No comments:
Post a Comment