Rhubarb & Orange Frangipane Galette

I hope you still have some rhubarb on hand, because we’re baking with it today.

I wasn’t originally going to share this galette with you as it is more of a hodge-podge of recipes than an original creation of my own, but it was so delicious, I knew I had to at least point you in the direction of my inspiration and hope that you are similarly compelled to bake.

As is the custom, it started with an over abundance of rhubarb in my garden and a not much time to fuss over a dessert. Rhubarb cornmeal muffins are delicious, as is my upside down cake, but I was contributing the sweet finish to a family dinner and wanted to contribute something light and pretty. Something that said “Spring!”.

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Lemon Ricotta Pound Cake and a KitchenAid mixer giveaway

Today is our wedding anniversary, hence the cake.

It’s a light, lemony creation, which I’m serving up with a dollop of ricotta and maple-roasted rhubarb that was picked straight from my garden. Spring, long weekends, anniversaries – there is much to celebrate these May days and cake is just the ticket.

In addition to the recipe for Lemon Ricotta Pound Cake with Roasted Rhubarb, I’m sharing about the cookbook that has been living on my kitchen counter: Make It Easy: 120 Mix-and-Match Recipes to Cook from Scratch–with Smart Store-Bought Shortcuts When You Need Them. Oh, you’re going to love it.

And since we’re celebrating, our friends at KitchenAid want to give one lucky Simple Bites reader a brand new stand mixer! This post is packed, so let’s jump right into the fun.

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Rhubarb Cornmeal Muffins and gaining perspective

I almost didn’t post this muffin recipe because they turned out a little flatter and uglier than I had hoped, certainly not ideal food styling material.

I was experimenting with a new recipe, inspired by my thriving rhubarb patch and spurred on by a craving for a snacking muffin with a tender crumb. Of course I was out of muffin tin liners, and so instead of pretty little round tops, the batter spread across the pan and fused together in the oven.

The taste and texture were there, though. Light and airy, spiced and moist, with tangy pockets of rhubarb, and crunchy addicting edges. What could be seen as a mishap could also be interpreted as a triumph.

Ah, these rhubarb muffins were a beautiful mess – and a perfect example of my life these days. With that analogy, I am bringing them to you, along with far more story than most of you probably care to read. If that’s the case, just skip to the recipe at the bottom of the post, because these muffins are worthy of your fresh rhubarb stash.

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Rhubarb Vanilla Bean Jelly

It’s a little late in the season to be sharing rhubarb recipes, but my patch is still producing, fighting for space next to the English peas and the garlic that keeps getting taller.

Besides, I’ve been talking about making this jelly for far too long, ever since a friend brought a case to exchange at my very first ever jam swap. It was a clear favourite of both Danny’s and mine, and we hoarded our jars for as long as possible.

You’d think that after six years I’d develop my own recipe for the rhubarb vanilla jelly, but here’s the honest truth: jelly scared me. Homemade jelly is a whole ‘nother ball of wax from making jam. Jelly either sets or it doesn’t (becoming syrup). It’s cloudy or it’s clear. It either works – or it doesn’t.

Today I’m sharing a homemade jelly recipe that most definitely worked for me. It’s not actually that scary after all.

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