Rhubarb Compote

We’re smack in the middle of rhubarb season. Have you picked any up yet? I can’t resist the dark red color of rhubarb stalks, and love pairing its tart flavor with something sweet.

Today we’re bottling up that pink + tart goodness in a compote. This will keep in your fridge for weeks and perfectly preserves this early summer gem.

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Rhubarb Mojito!

In the spring rosemary was our ingredient of this season, this summer it’s mint. Today we’re kicking things off with a drink that is perfect for the spring to summer transition.

Let’s just get this out of the way. I love (lovity love love) mojitos, but I’m a purest and only ever order or make the traditional mojito. I envisioned kicking off our summer of mint with a basic mojito, but then I saw some fresh rhubarb at the farmer’s market. Knowing that rhubarb season ends soon,  what could we do but start the season with a deliciously pink Rhubarb Mojito?

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