It’s rhubarb season: that short time where this weird plant comes out to play for a very short time and people flock to the farmer’s markets to get their fill — and just wait until the strawberries are out! In the meantime, I made these lovely Ruby Rhubarb Streusel Bars, buttery and rich on the bottom, tart and sweet on top.
When I think of purple foods, the first thing that comes to mind are blueberries. There are, of course, other purple foods — plums, potatoes, cabbage even artichokes, eggplant and asparagus — but the easiest for me is blueberries as I have a whole bunch frozen in my fridge plus the jar of jam that I made last year. The color came out very dark but the glaze was perfectly blueberry-esque.
Catching up on something that I made for “red week” in my Cook/bake-a-long this week: Roasted Red Pepper and Tomato Bisque. It’s really hearty but tart and “spring like”. As usual with creamed soups, it’s really hard to photograph, so I tossed in a few garlicky croutons. This recipe makes a whole bunch so it will feed a crowd and/or freezes well.