My very sweet husband made this for me for Valentine's Day. I think next time we make it with fresh berries we will beat a few into the cream mixture to make it pink throughout. I think using frozen raspberries (which tend to leech their color more readily) would have the same effect.
Read more about this recipe at Coconut & Lime.
Just barely sweet and with a clear rhubarb taste, this is the perfect beverage for when you don't want plain water but when regular soda or juice is just too much. You might want to add a squirt or two of lemon if the soda's too sweet.
Read more about this recipe at Coconut & Lime.
This cake is a lot like a scone, so it’s just a bit on the grainy side rather than having a typical cake-like texture. If you'd rather use a 9" springform pan, break the dough into just two parts.
Read more about this recipe at Cook & Eat.
White port is a lovely dessert sipping wine to have on hand, and I like the flavor of it in this dish. However, it can be tricky to find. If you can’t find it, use a good drinking sherry or even a nice dessert wine.
Read more about this recipe at Cook & Eat.
Coconut, Strawberry, White Chocolate and Rhubarb Mousse Cake
Coconut, Strawberry, White Chocolate and Rhubarb Mousse Cake
This was the featured recipe for Root Source: Rhubarb. You can read more about it at Canelle et Vanille.
This stuff is thick, spicy, complex, tart, tangy and sweet all at once. It can be eaten warm as a compote or chilled and used as a jam.
Read more about this recipe at the Washington Post.
