We all stuffed something for our kosher connection challenge this month, like Jessica’s acorn squash, but I’m here to you to share something unstuffed with you.
I have stuffed many things in my kitchen-life: grape leaves, meatballs, zucchini, onions, etc. But never have I stuffed cabbage, and I think it’ll stay that way. I mean, this is so much easier, but you still get the same flavors. I guess the only thing lacking is the single-serving cabbages, but whatever, who needs portion control!? Continue reading
Rhubarb is often paired with strawberries, since they come into season together. Not that I have anything against strawberries, but sometimes you just want the rhubarb to shine. I mean, strawberries are much more widely available, you can always get that flavor, but rhubarb, even here in NYC, isn’t that easy to come by, and it only makes a short appearance at farmer’s markets and specialty stores each spring.
We’ve experimented with just rhubarb desserts before: Tarts and Coffee Cake. Now to add a third rhubarb dessert to our repertoire, here’s a rhubarb pie! Maybe next time will experiment with some rhubarb combinations.
I made mine pareve, but with a nice buttery pie crust, it’s a special Shavuot dessert!
I wanted to share this recipe with you as soon as I took my first bite, but that would have been rude and my dinner would have gotten cold, so I decided to wait until right after I finished eating. Which was when I discovered that my internet was broken! Continue reading