Tall Clover Farm

Rhubarb berry cake pudding: gluten-free goodness by the spoonful Rhubarb rocks and rules in my garden and kitchen.  As spring’s first crop, the cheeky stalks burst forth like delicious red exclamation points begging to be plucked. I happily oblige. Ready for its water bath Seasonally sublime: Fresh is best I’m always on the lookout for [...]

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Rhubarb-a-Palooza Continues… With current Seattle temperatures visiting degrees reserved for ice fishing and mukluk wearing, should I really be making ice cream? Heck, yes; I scream for ice cream no matter what the forecast. I continue my rhubarb love fest with a recipe for roasted rhubarb vanilla ice cream. It’s surprisingly subtle and not surprisingly, delicious. The original recipe [...]

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In the world of preserves (and pie), spring’s star couple is strawberry and rhubarb. One’s sweet, one’s sour, both show up in the garden or market at the same time, and their textures are different enough to keep the end result interesting. So today my friends, I’m going to share with you how I make strawberry-rhubarb jam–the [...]

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