strawberry rhubarb mini-tarts

Strawberry Rhubarb Mini-Tarts

I don’t often repeat things on the blog, but I love the concept of tarts made with puff pastry so much that I made another version, this time with a strawberry and rhubarb filling. These simple and easy to make tarts come together quickly once the sheet of frozen puff pastry is thawed, so these mini-tarts are great if you’re pinched for time. The best part is that they’re absolutely delicious. I love the flaky layers of dough as the base for tart rhubarb, sweet strawberries, and an almond crumble flavored with a hint of cinnamon. There’s also a hidden layer of orange-scented cream cheese on the bottom that gives these mini-tarts a touch of creaminess.

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black velvet apricot and rhubarb tart

Black Velvet Apricot and Rhubarb Tart

One of the things I do to find food inspiration is to go to Whole Foods Market’s produce section. It’s big, brightly lit, and full of the most perfect and beautiful fruits and vegetables. The prices can be a bit steep, but I love perusing its aisles looking for interesting ingredients. There is always one aisle that has something different, at least to me. Over the last year, I’ve found red currants, gooseberries, passionfruit, and other items not commonly found in Southern California grocery stores. And, did I mention that I have a crush on one of the produce guys there? Continue reading

strawberry-rhubarb sorbet

Strawberry-Rhubarb Sorbet

At the farmers market, blood oranges, lemons, and other citrus are starting to give way to spring’s fruits and vegetables.  This week, rows of beautiful ripe strawberries, with their deep, ruby-red color and sweet fragrance, caught my eye. It’s a perfect time to showcase them in this simple, refreshing sorbet.

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rhubarb ice cream

rhubarb ice cream

As I grow more confident in my culinary skills, I find that I am more easily inspired by the foods around me.  When I’m dining out, I scrutinize the food I’m eating more closely, and remember the flavors and other characteristics I want to recreate at home. Case in point: I had never eaten rhubarb ice cream until last week when I wandered in to a small ice cream shop called, N’ice Cream, in Santa Monica.  Actually, it was a sorbet, and it was incredibly delicious.  It was very light and refreshing!  The rhubarb sorbet had a fresh, clean taste and a beautiful pale pink color.  I heard the voice in my head say “I can make that!”  Actually, I love hearing the voice inside my head say that more and more. Continue reading

rhubarb-vanilla bean shortbread bars

Rhubarb is a hardy, frost resistant crop that is similar in appearance to celery, except for its red or pink color.  Its fleshy and, sometimes, stringy stalks are the edible part, while the leaves are not eaten because they contain large amounts of oxalic acid, a stomach irritant, which can be toxic. When purchasing rhubarb, look for crisp, glossy stalks; the more intense the color, the sweeter they will be.  Rhubarb has a strong tart and bright flavor, and is best cooked with sugar as a compote, chutney or pie filling.
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commemorating year one: mini cheesecakes with blood orange and rhubarb compote

 

Over the past 365 days, 136 posts were viewed 588,045 times by readers from 134 countries.

Today marks the one year anniversary of Daisy’s World, and I would like to take this opportunity to thank all of you for reading my blog and for giving me the opportunity to share my world with you. I am grateful for all of your comments and kind words of encouragement and praise.  I have enjoyed writing about my culinary adventures and I hope you’ve enjoyed reading about them.  My goal was to inspire you to create something delicious that showcases your own passion for food, and I hope I’ve succeeded. Continue reading