It’s rhubarb season! And so I’ve gone and made some rhubarb treats. They’re nothing original, but they are simple, tasty, and fresh from the garden!!!
The first was adapted from a recipe from Bon Appetit magazine. It can be found here. The original recipe calls for raspberries, but I left those out. The other change I added was sprinkle the top with chopped almonds and raw sugar before baking. This was a delicious and fresh sweet treat!
The second thing I made was very, very similar. But individual, aaaaaaand gluten-free. Though I’m not gluten-free, I have attempted to begin baking at times gluten-free. I have found that gluten-free baked goods do NOT taste good raw….but once they are cooked, they are deeeee-licious!
I used a gluten-free pie crust recipe found on epicurious. And then for the compote, just boiled down some rhubarb, sugar, cinnamon, and citrus juice until it was thick. Then made little pies from my imagination. Let’s just call them mini, gluten-free, rustic, rhubarb tarts. For a spring-time, Montana potluck, with local vanilla bean ice cream they were quite the hit!
……wheat, that is. Buckwheat.
Buckwheat and I are very much in love.
It’s a new grain for me. I have my usual favorites…couscous, bulgur, barley, quinoa. And because breakfast is my most favorite meal in the whole wide world, I love to explore different ways of creating deliciousness to wake up to in the morning. I’ve done the oatmeal, the smoothies, the scones, the pancakes, the quinoa hot cereal and so on. But I recently discovered this grain – called Kasha for hot cereal – that makes for a verrrry delicious bowl of hot cereal! Mixed with mashed banana, warm milk, cinnamon, almonds, raisins, a drizzle of honey, marmalade, and banana slices on top, it is a breakfast lover’s dream.
After doing a little investigating, I learned that buckwheat, or kasha, is a traditional Eastern European meal. Furthermore, it is high in fiber, is wheat and gluten-free, contains eight essential amino acids, and a large number of important minerals.
As with any grain, it’s extremely versatile! A few weeks ago I cooked up a nice buckwheat pilaf with fresh herbs, peppers, leeks, lemon juice and white wine. Savory or sweet, it’s my new fave! Any other ways/recommendations for using buckwheat/kasha!?