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The Bounty Hunter

The Bounty Hunter is a website about cooking and eating delicious, seasonal and local foods.

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rhubarb

Lemon Buttermilk Shortcake

April 30, 2013

I can’t seem to get enough rhubarb this year. Their bright red stalks call to me at the market each week and I can’t resist bringing home an arm load. I have been mainly roasting it or turning it into compote and having it on oatmeal or with yogurt. I love the combination of the rhubarb with honey, vanilla and a little orange juice and maybe a few strawberries thrown in.

Sometimes the occasion calls for something a little more special. We had a friend for dinner last week and I decided to make dessert at the last minute. Shortcake popped into my head. It just so happened I had some local buttermilk and rhubarb in the fridge.

I played around with a shortcake recipe that has been in the family ever since I can remember. We often had it for dessert after Sunday dinner when the first of the local strawberries made an appearance. It was always a favourite. What is not to love about strawberries, cake and soft whipped cream.

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Filed Under: Dessert, Recipes, Spring Tagged With: eat locally, eat seasonally, Lemon buttermilk shortcake, rhubarb, The Bounty Hunter food blog

Honey and Vanilla Roasted Rhubarb

April 9, 2013

Spring seems particularly beautiful and dramatic this year. Once again I am totally smitten with all of the blossoms. Spring also means the return of another favourite, rhubarb.

I was delighted, a little giddy even, to see the first rhubarb at the farmers market this weekend. I have seen it coming up in gardens around the city and when poking around my Grandma and Aunt’s garden on Gabriola Island over Easter. But alas I do not have the space to grow my own so I rely on the kindness of others to supply me with this Spring delight. If I visit at the right time my parents or Grandma will send me home with some which is always a treat.

Thankfully Yolanda and Brian grow beautiful rhubarb at Shalefield Farm and brought the first picking to the market on Saturday. I asked if they knew which variety it was but they were unsure. What Brian did know is that he got the rootstock from a Mr Reinhart in 1973 from his backyard. I love it. I find rhubarb often has a story like this. It is handed down by friends, neighbours or family for generations. A friend of mine has a rhubarb plant that has been in her family for over 100 years. So special.

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Filed Under: Breakfast, Dessert, Recipes, Spring Tagged With: eating locally, eating seasonally, honey and vanilla roasted rhubarb, rhubarb, spring, The Bounty Hunter food blog

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