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19 comments to “Rhubarb Mania!”

  1. Glad you’re feeling better! That rhubarb soup sounds divine! Can’t wait to try the recipe.

  2. Rhubarb is definitely in the air – a sure sign of summer – and I wish I’d had this recipe when I used mine up this weekend!

  3. Lin Lin Shao says:

    June 1st, 2009 at 12:00 pm

    yes, glad to hear you are feeling better indeed and back in the kitchen. im a new fan to your site and i love the colorful pics. keep up the cake recipes. i’d love to try them all! i made the busy day cake, but will need to try them again and tweak the baking time for cupcakes. love the fresh nutmeg flavor!!

  4. That looks great on the blini. Very nice touch.

  5. I’ve never had rhubarb, but this looks like a great place to start. Thanks for the recipes!

  6. Great ways to enjoy rhubarb!

  7. your site…my heart is sort of racing! you make me believe i can actually finally maybe for sure cook something!

    so i had to kirtsy you. and bookmark you.


  8. every year, around this time, it feels like a freakin rhubarb epidemic in my house — i just can’t stop buying the beautiful stalks, then I have to get creative with ways to eat the whole damn lot, as my sweety doesn’t care for it…

    I recommend making rhubarb jam, if you get in a pinch!

  9. Karin's Mom says:

    June 3rd, 2009 at 10:01 am

    I was mentioned in your blog! I am touched. I think you should make a double batch of everything you make and sell the excess. I know I would be the first in line!

  10. I’d love the rhubarb sauce recipe!!

  11. Karin’s Mom: How about I just make you things in exchange for rhubarb?!

  12. It all looks so gorgeous! I love the idea of using rhubarb for a dessert soup–most of the other fruit desserts don’t do much for me. And the blini…wonderful!

  13. I am a rhubarb addict and can’t wait to try this recipe! Love you site – every time I see one of your photos I instantly get hungry and want to go make something in the kitchen :)

  14. Glad to hear you’re feeling better. I was knocked out of the kitchen with the flu for two weeks, and only in the past couple of days have I felt up to cooking again. Up until then it was all broth & ginger ale. I can’t wait to try the rhubarb soup. I’ve been making this rhubarb-tart-cake with the stuff from my garden, but it’ll be nice to try something different for a change.

  15. oh forgot to link to the recipe!

  16. Casey: That is a seriously beautiful cake! Will try that recipe soon.

  17. Beautiful. But you remind me of a question I have had about blini (which I have made, with buckwheat flour, on a couple of occasions): You raise with yeast. You beat eggwhites. Both! And you end up with — pancakes. What is that all about? Just to make you earn your caviar (or rhubarb compote)?

  18. I think we do it for the toasty-nutty flavor of the yeast! At least that is why I think I do it. Pancakes are good too.

  19. Hi, I just got here through Google…it’s good to discover such a beautiful blog. I’m going to wander around a bit more and will definitely come back!

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