Comments on: Ingredient of the Week: Rhubarb // Rhubarb Custard Fool

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 30 May 2013 02:36:39 +0000

Thanks Natasha! You’re right, rhubarb is one thing I rarely see outside of spring and summer. It does freeze very well though, so if you ever have extra you can enjoy it all year!

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 30 May 2013 02:35:38 +0000

Thanks! Isn’t reading Tender a treat? I agree with you that just flipping through it is very relaxing and absorbing, and I’m totally enamored with his writing style. Ripe is just the same way. If I ever write a book, I want it to be as lovely as those two!

By: tinywhitecottage

tinywhitecottage — Thu, 30 May 2013 02:29:13 +0000

What a great post! I love this type of simple dessert, especially with the subtle tartness. I absolutely love Tender. I only discovered it recently at our library. I brought it home and there is something special about holding that volume and pouring through page by page. A masterpiece. I will have to look for Ripe. Thank you for this wonderful post. Your photography is gorgeous!

By: natashalh

natashalh — Wed, 29 May 2013 11:33:36 +0000

This looks good! I don’t think I’ve ever eaten a rhubarb fool before, but I love cooking with rhubarb! It’s really fun that there are still vegetables that remain seasonal, even in our world of shipping ‘fresh’ fruits and veggies across the globe.