Just to prove — once again — that you can actually make my shortbread crumble bars in almost any flavor, I decided to go for three more unique ones: Jostaberry (a cross between a gooseberry and a black currant), Cloud Berry (golden blond raspberries) and Lingonberries (loosely related to cranberries). Over time, I had either made or bought jams of all three and decided to make bars from them. As always super easy to make and are delicious.
As is tradition in my little world, I went strawberry picking over the weekend, and what comes after strawberry pickin’? Jam makin’! Every year, I try to make something a little different, and this year, I used a little bit of honey. It’s just a little bit of a taste of floral, but nevertheless adds something nice.
I went PYO strawberry picking today. It was great weather, thankfully the heatwave has broken and it was just “normal” June weather. It’s the end of the season here, but the picking was still good, but the berries were smaller. Not that that matters because they are still delicious.
I made some Sabayon (aka Zabaione or Zabaglione, depending if you want the French or Italian spelling). It’s a dessert cream great for berries but also for things like pound cake.
Well, yes, it’s been nearly two weeks since I posted anything. Let’s just say that lots of things are wrong, I am feeling a lot of complex feelings and while I am have been baking and cooking, it’s been a lot of “just the usual” things, without much fanfare.
But I had promised another rhubarb recipe, so here we have some Old Fashioned Oatmeal Rhubarb Bars. Rustic and simple, these are great for a dessert at a potluck picnic. Not too sweet.
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.