För recept på svenska, scrolla nedåt eller klicka här: Rabarberbullar
Buns are awesome. All buns. If we have to choose though, cardamom might be the winner – but only during fall, winter and spring. Early summer and summer, on the other hand, these will be our go-to from now on (no doubt). The sweet yet slightly tart and very flavorful rhubarb filling is something out of a dream. Despite the idiom sounding somewhat tacky, it really is finger-licking good.
För recept på svenska, scrolla nedåt eller klicka här: Vegansk Rabarber Tarte Tatin
Rhubarb tarte tatin. How romantic doesn’t that sound? I’m just as in love with the name itself, as I am with the actual outcome. It was all Mike’s idea, to begin with. We were just chitchatting away about rhubarb and things to make with it, and all of a sudden, we had decided to try to make a plant-based rhubarb version of the French classic. And while it looks super fancy and everything, making it is very simple – the dough comes together in literally 3 min, and the filling in not that much longer. Assembling it all isn’t one bit difficult, and 25 min later it’ll be done baking in the oven. The flipping thing really isn’t too big of a headache either – so there’s simply no reason to not give this a try! It’s a sophisticated-looking (and sounding) dessert, pretty as can be and perfect for any summer gathering. We love it with a dollop of ice cream on top, and often go for Oatly’s strawberry flavored vegan one for this application. (No affiliation though.) Graduation, midsummer, whatever is coming up – serve rhubarb tarte tatin. You won’t regret it!
För recept på svenska, scrolla nedåt eller klicka här: Rabarberglass
I can’t possibly start this intro text without mentioning Mike’s love for ice cream. I’ve never encountered someone as passionate of an ice cream lover as he is, and it makes me just as happy watching him devour his favorites as it makes him eating them. The combination of living in NYC with all its superb ice cream shops and marrying Mike has definitely widened my ice cream horizon as well. I’ve always loved it (duh), but the past 5-6 years have gotten me way past the standard strawberry ice cream I would go for 9 times out of 10 earlier in my life. Mint-chocolate chip is by far Mike’s no. 1 favorite (followed by coffee), while mine is probably salted caramel. There’s also a banana-walnut vegan ice cream at Van Leeuwen Ice Cream (a few blocks away from our old apartment) that blows our minds every time we have it. But this right here might very well sneak its way into our top-5. The rhubarb comes at you at full force, both through a rhubarb flavored ice cream base, but also a cooked down rhubarb swirl. It’s a summer’s dream in a bowl, and we’ll be making this time upon time the coming months. Hope you’ll give it a try too!