Ah, desserts. They require precision and care as well as creativity and great taste. And people really love desserts, so you don’t want to mess them up!
Dessert can be everything from delicate to deeply comforting. Some of my latest faves are strawberry rhubarb pie, chocolate cream pie and of course, (crack cocaine) salted caramel brownies! I’ve made those brownies so many times now for everyone from cooking clients to friends, neighbors and colleagues – everyone flips out when they eat them. I have a client who has a standing order once a month. One friend even sent me an expletive-filled text proclaiming her love. That was pretty funny.
Rhubarb is coming soon to a market near you!
This wonderfully tart vegetable is one of those things you either love or hate. Like, say, oysters or tapioca or olives. (I love all of those things…duh.) And, I am way on the love side of rhubarb. Pies, jams, syrups, um…vodka? Yum.
When selecting rhubarb at the grocery store or farmer’s market, look for stalks that are firm and dark pink/red. Light pink stalks can also be just fine in most recipes…but for jams, etc, I try to use red stalks, as they are more visually striking. One very important detail if you grow rhubarb: the leaves are poisonous and should not be ingested. I’ve fallen hard for rhubarb, my friends…much like I did for figs a few years ago. Now I have rhubarb growing in the back yard right next to my fig tree. I just have to figure out how to chicken-proof it – they eat everything!