13 May 2013 § 1 Comment
Rhubarb has a short season so get it while you can.
We had a bit of a rhubarbathon this weekend: rhubarb and strawberry compote for breakfast…
..the compote served with Lemon Posset became dessert.
Then there was the good old rhubarb crumble – made with almond flour, and oatmeal – a bit more interesting than white flour.
All recipes are on my What’s for Dinner? column on Barista Kids.