Rhubarb Ginger Muffins

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Rhubarb Ginger Muffins

Rhubarb Ginger Muffins Rhubarb Ginger Muffins

This past weekend was spent packing up my belongings. Taking clothing out of the closet, folding it in baskets, and dearly hoping that it doesn't wrinkle. Pulling the baking supplies off the shelves, wrapping them in layers of paper towels and coffee filters, and placing them in boxes marked with the word glass in thick black marker. I wondered what's important enough to bring along or trivial enough to leave behind. I wondered if I've chosen correctly. It's strange to see my life packed up into cardboard boxes (and stranger still to see them fit neatly into the back of my car).

It's moving day.

Rhubarb Ginger Muffins

Moving has always been such a bittersweet process for me. It's one of life's true adventures. New cities, new countries, new stories, and new friends are all out there, waiting to be discovered. The thought is exhilarating enough for the butterflies to awaken and whirl and twirl around my stomach. I'm attracted to the idea of moving, of cutting ties and embracing something fresh with open arms. The spirit of moving is looking the unknown in the eye, shaking his hand, and greeting him with a hello.

By the same token, moving is hard. I don't want to have to say goodbye to the place I call home, to the city I've grown familiar with, or to the people I love. Though I wish all my goodbyes could be see you later's, the truth is that sometimes they aren't. People or places get left behind; they fade away into oblivion, into memories, despite best efforts to clutch tightly onto them. I've moved a dozen times in the last five years. I've left so many things behind.

Rhubarb Ginger Muffins

This time I haven't moved very far—only half a state and three hours away. For the first time in my life, I'm living alone. My belongings are unpacked, finding refuge in closets and cupboards. I feel optimistic. My adventure no longer sits on the horizon, to be gazed at with all the longing emotion of a fading sun. It's here and now. It's today.

As I sit here on this new-to-me couch, with my feet propped up on a borrowed coffee table, I wonder how long it will take for this new place to become home.

Rhubarb Ginger Muffins

These Rhubarb Ginger Muffins were a whim on a Tuesday afternoon. Whole wheat ginger muffins meet a wonderfully tart rhubarb and lemon jam, blending bold flavors seamlessly. Just before baking, the muffin batter is topped with a spoonful of jam. Due to the weight, the jam falls directly into the center of the muffin while baking, making these muffins self-filling and giving them an unique appearance. I was surprised by how taken I was with these muffins; they easily fall into my nearest and dearest favorites.

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Chocolate Salted Almond Ice Cream

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Chocolate Salted Almond Ice Cream

Chocolate Salted Almond Ice Cream

The end of the school year has always signified the beginning of summer to me. When I was younger, the school bell ringing for the final time was the first glorious moment of summer. Even as I've grown older, I still wait to hear the toll of an imaginary school bell, letting me know it's time to put down work and go outside. Sometimes I think we all need these little reminders, imaginary or not.

Though the end of the school year is still a couple of weeks away, I find myself daydreaming of summer fun. I wish I could be ten again—young and carefree, with an endless summer stretching out before me.

Chocolate Salted Almond Ice Cream

Summer has always meant a bright sun, green grass, fresh fruit, grilled meat, and ice cream, usually in just that order. Though I do love to eat ice cream in winter, it just tastes better under a hot summer sun. When I was living in Madison, Wisconsin, there was an ice cream shop I passed every day on my walk to and from work. The ice cream was homemade and dirt cheap, luring me in a couple times a week. The only thing more formidable than that dangerously delicious combination was a buy-one-get-one-free coupon (and no one to share it with).

One evening after work, I made the only logical decision and used my coupon, buying two ice cream cones for myself—one for each hand—and made the trek back home. It was a very warm day and, with the sun beating down on my head, the ice cream began melting faster than I anticipated it would.

Chocolate Salted Almond Ice Cream

The ice cream began dripping down the sides of the cones. It would have been a challenge to keep up with one cone; with two, it was impossible. The ice cream melted right off of the cones and onto my hands. As I'd lift the cones to my mouth in a futile attempt to keep up, the ice cream that had pooled in my hands started running down my arms and dripping off my elbows. A trail of melted ice cream began following me on the sidewalk (and I began to regret my irresponsible decision to order two cones at once).

I was a sticky mess. My arms were covered in syrupy, sweet cream and my face must have looked a fright. In these dark ice cream moments, I passed a young child on a bike. After seeing the state I was in (the greed and regret over my two cones evidenced clearly on my arms and in my hands), he shook his head at me, showing obvious disapproval. When I finally made it home, I needed a shower to wipe away the ice cream shame.

The moral of this story is a simple one: if you're going to use a buy-one-get-one-free coupon on yourself, get that ice cream served in a bowl.

Chocolate Salted Almond Ice Cream

Chocolate Salted Almond Ice Cream is delightfully rich in chocolate with chopped roasted, salted almonds scattered throughout. This ice cream is made only with whole milk (not cream), but you'd never guess it for how rich, creamy, and naughty(!) it tastes. The almonds balance out the intensity of the chocolate, keeping the palate from becoming overwhelmed. I had a hard time staying away from this ice cream, stealing spoonfuls during dessert, midnight snacks, and before breakfast.

When you dream about an ice cream as lovely as this, it's only natural to want it first thing in the morning (or is that just me?).

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Rhubarb Custard Tart

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Rhubarb Custard Tart

Rhubarb Custard

Many of my favorite vegetables are technically fruits. Tomatoes, cucumbers, squash, and bell peppers all fall under that category. Botanically, the defining feature between fruit and vegetables are seeds—if it has seeds, it's a fruit; if it doesn't, it's a vegetable. In some ways, I feel like I should be ashamed. Under these strict rules, I'm certain I'll never meet my daily required serving of actual vegetables.

There are only so many carrot sticks one person can eat.

Rhubarb Custard Rhubarb Custard

Rhubarb, however, is just the opposite. Though it's treated as a fruit in cooking and baking, it is technically a vegetable. Imagine that. Rhubarb grows from the ground on stalks, similar to celery, and sprouts poisonous leaves (which are only fatally poisonous if you decide to eat a few pounds of them). If it wasn't for all of the sugar needed to balance out rhubarb's tart flavor, I could have had a surefire way to get my vegetables eaten.

Perhaps someday I'll find a way to make dessert fall squarely into the healthier food groups...

Rhubarb Custard

I often feel rhubarb is an understated flavor. Given the chance to stand alone, it can be magnificently bold and tart all at once (a flavor profile I've truly grown to love). More often than not, however, rhubarb is paired with berries (particularly strawberries) in pies and desserts. While I do enjoy these combinations, every so often I feel like rhubarb should be given the chance to stand on its own. To gain a little independence and prove that it has what it takes to cook up a good dessert.

That is exactly the spirit in which these rhubarb custard tarts were created.

Rhubarb Custard

These Rhubarb Custard Tarts combine rhubarb, cardamom, and orange into a treat perfect for light lunches and sweet breakfasts. A whole wheat cardamom crust encases orange poached rhubarb with a sweet egg custard. The true star of the show, however, is the rhubarb orange syrup drizzled on top (it's simply a reduction of the liquid the rhubarb was poached in, but there is so much flavor). I enjoyed this tart both warm from the oven and chilled from the refrigerator as leftovers the next day.

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