Suzi's Blog

Olive Oil Cake with Strawberry-Rhubarb Compote

Ordinarily, I want my cake made with butter and not oil. It’s a personal preference matter. I just find oil-based cakes to be less attractive in terms of taste and texture. Except for olive oil cakes. Somehow a good olive oil seems to shine in creating a very special density and texture that I love…

Read More »

Changing the Sugar Content with Rhubarb Syrup

Yesterday I posted about making rhubarb syrup. The recipe, for Basic and Wonderful Rhubarb Syrup, is repeated below. What I have done here is some experimentation with the sugar. The recipe calls for 2 cups of sugar for 10 ounces [about 1 cup] of rhubarb. If you look at the many rhubarb syrup recipes online,…

Read More »

Basic and Wonderful Rhubarb Syrup

  Rhubarb. The name can send sour shudders through you. But, thankfully, we live in the age of granulated sugar. From rhubarb you can get juice and syrup. Why bother? For topping ice cream, for making cocktails, for rhubarb syrup Bellini, for flavoring chiffon pie, … Okay? Lots of reasons. And, lots of recipes. I’m…

Read More »

Strawberry Rhubarb Pie for the Fourth of July from Ken Haedrich

Rhubarb is a funny word. “Getting into a rhubarb” is an old-fashioned yet common expression, one I have yet to find the origins of. Rhubarb has been cultivated for over 5,000 years, beginning in China where it began its life as a spice and medicine. Rhubarb, in the age of Marco Polo, was pricier than…

Read More »