sweet miscellany

I wanted to do this post about 3 weeks ago when I discovered some locally grown rhubarb all the way down here in Texas. This is the first year I have seen any as it tends to favor cooler weather than we have down here. It’s possible I made some sort of squealing sound in addition to a happy leap when I saw it. I think I bought the rest of what they had that week, which was around 6 or so pounds. The first bunch of it went towards jammy experiments for the shop and market, so I made sure to set some aside the next time for baking. I was hoping to get more yesterday, but the season ended and I was left with only 2 cups of rhubarb. I knew I didn’t have enough for a pie, and I really did not want to combine it with strawberries. I ended up deciding on a bit of a cross between a pie and a crumble bar, making the bars in a smaller pan to accommodate the amount of rhubarb I had.

I’ve been thinking about combining a bit of orange blossom water with the rhubarb as it almost has a citrus-y taste to me. So, I included a splash in these bars along with a bit of freshly grated orange zest. I decided to go with a hearty buckwheat crust as rhubarb and buckwheat are actually in the same family. I figured they would go well together and create a nice contrast in flavor and texture. As I am writing this I realize that rhubarb is on its way out for the year, but perhaps you might still be able to get your hands on some. If not, no worries. You can always save the recipe for next year 🙂
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I wanted to come back with a bang after being gone for a while. I was dreaming about making a pie with some local rhubarb I found last week. But, life happened as it usually does. I made jam with the rhubarb instead of pie, a storm came and knocked out my power, and a gigantic mountain of laundry had to be tackled. So, I’m here instead to share something super refreshing and healthy as you prepare for whatever fun shenanigans you have planned for the holiday weekend.

Summer crept up on me here, as it normally does. We went from pleasant weather to 90 degrees without any transition. I guess it always happens that way ever summer, but I never seem to be ready for it. When the weather heats up, I drink a lot more liquids to stay hydrated. Since water can be a bit boring (and because I usually forget to fill up my brita pitcher), I decided to make some chia lemonade. I’ve had chia seeds in my kombucha so I thought why not add them to my lemonade. They are rich in omega-3’s as well as fiber, protein, calcium, and other nutrients your body needs. And, they are awesome to add to drinks in the summer because their ability to absorb almost 10 times their body weight in water helps to hydrate your body. Yay for chia seeds!

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Orange Blossom Rhubarb Bars with a Buckwheat Crust

Refreshing Chia Lemonade for One