Oh what’s up, dudesies. Fancy seeing you here. I thought you might have flown the coop since it’s been all crickets and cobwebs up in these parts lately. And by these parts I mean the blog. This blog. Not those parts. Oh dear, and now we’re talking about cobwebby parts when we should be talking about just about anything else.
Like the impressive flip-flop tan I accrued last week. See, the Inland Empire is hot as farts. Sunshiny, too. And a literal hotspot of boutiquey fruit vendors tempting passersby with baskets of red, sun-warmed berries and candy sweet stone fruit. Squishy dates, glittering with amber syrup. It’s also where my bestie-with-the-baby just put down roots, which means she’s but a 60-minute airplane ride away. (Airplanes, man. More like fatty, winged mind-blowers, amiright?)
So, that’s where I was last week, while things around here were getting all…lonely and unkempt. (I can’t help it – it just keeps taking that turn.) Eating fat, juicy berries and fat, sugary dates and squeezing fat baby cheeks and getting my foot tan on.
And then I came home and decided that fat, juicy berries make a spectacular — albeit utterly predictable — complement to last-of-the-season rhubarb, simply roasted with a lick of peppery, green olive oil and toasty coconut sugar. Should we call it pie in a jar? Probably not, but that’s the punchline, more or less.
And pie tastes good, real good, on cake (THIS CAKE, NOW). Or yogurt. Or shaken into a marinade — for salmon, maybe. I dropped a couple of spoonfuls into some storebought BBQ sauce and slathered that mofo on ribs, and hey-ho the world is still turning. Maybe even twirling.
Yep, shit is galactically tasty. And a great little recipe if you’ve only got a few last bits of rhubarb on your hands.
Give it a shot and I betchyull agree.
Happy Tuesday, friends!
- 3 stalks rhubarb, cut into 1/2″ pieces
- drizzle olive oil
- 2 T coconut sugar
- 6-8 hulled strawberries, quartered
- lemon juice (optional)
Preheat oven to 375F. Combine rhubarb pieces, olive oil and coconut sugar and arrange on a lined baking sheet (I love a Silpat here). Roast for 25 mins, until rhubarb is super tender and browned in places and sugar has deeply caramelized. Scrape rhubarb and all caramelized sugar into a food processor. Add quartered berries and pulse to desired consistency. Brighten with a squeeze of lemon, if desired. Enjoy with a light, sliced loaf cake, drizzled over ice cream or cheesecake or as a topping for yogurt or oatmeal. Keeps for several days in the fridge.
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