Not everything you make with rhubarb has to be sweet, such as in a rhubarb barbecue sauce like this. This rhubarb fig ginger marmalade I have created is sweet, but not the dessert type of sweet. It goes great on grilled pork or chicken, but I like it best with goat cheese on a crostini. It’s very simple to make and you can preserve it in mason jars to keep it on your shelf for a long time.
It’s part two of my rhubarb month-long blogging event and today is a dessert of rhubarb strawberry crumble with a twist! I’ve eaten a lot of rhubarb in my life and have had it a few different ways. A staple summer cake for me is the Alberta rhubarb cake, which my mom makes for me every year. Once I even made it myself too, but it’s much better when mom makes it! I’ve also used rhubarb in my easy Greek yogurt rhubarb muffins, which are great for breakfast or an on the go snack. Last week on the blog we had a rhubarb shrub (you may be familiar with my new addiction to making shrubs if you also read the kiwi shrub I recently made) and next week will be a rhubarb fig ginger relish.
It’s rhubarb month! Okay, it’s not actually, but it is for Chews and Brews. Every post for the month of August will feature the amazing vegetable (yeah, that’s right, it’s a veggie!) rhubarb! I am kicking off the series with a rhubarb shrub, but before we go into those details, let’s discuss rhubarb first.
Rhubarb comes in a stalk similar looking to celery, but is very sour and must be sweetened. The leaves are actually poisonous and should not be eaten. The stalks are very pretty being a bright pearly red and green. It’s a hardy perennial which is why I think every Canadian I know has either used it in cooking or ate it in something someone baked for them; it is a plant that can stand up to our harsh winters.
Summer beers are out in full force with hefeweizens and witbiers, IPAs, and now I find new sour beers everywhere. My July Craft Beer Review is shorter than my usual beer reviews. I wrote a huge review of 12 beers in the June Craft Beer Review, so I thought I would give you a little reading break! So with that being said, here is my July Craft Beer Review; a review of four very different beers. All can be enjoyed during any of the summer weather you get, even if it is a rainy day or a steaming hot one.
I love mahi-mahi. It is by far my favourite fish to eat. If you don’t really like fish, I suggest giving mahi-mahi a try. I don’t find it very fishy; instead it’s more meaty and has a very mild flavour to it. The best way I love cooking mahi-mahi is grilled and that’s what I am going to show you today, topped with a mango mint salsa. This recipe is so simple making it a perfect weeknight meal, which is my kind of meal! It can be made in 30 minutes! It is also a perfect dish to make in the summer with the summer flavours of mango and mint in the salsa.
When I was a kid I would get kiwis in my lunch to take to school. My mom would cut them in half for me, pack me a spoon and then when it was lunch time I would scoop out all of the kiwi goodness. I’ve always been familiar with the cut and scoop method of eating a kiwi, but when I was offered the opportunity to partner with Zespri Kiwifruit using the SunGold Kiwi, I was excited to incorporate this awesome little fruit into a couple different recipes!
Unlike the green kiwi I am sure you are used to buying, the SunGold kiwi is more on the yellow side and tastes like a cross between a mango and strawberry. It also has a smoother, fuzz-free skin and is a great source of vitamin C, E, potassium and fibre. These little gems can be found in your supermarket between May and October, and I highly recommend trying them out!