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.
Continue readingLet’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?
