Woohoo Roo-barb!

My culinary creations lately have been dictated by the contents of this organic mini-market I mentioned in my last post. It's amazing how minimal choices produce a disproportionate level of excitement for otherwise undramatic produce. First brussel sprouts, now rhubarb. Don't get me wrong, I love them both.

For using up this tart stalk, I went simple (big surprise) but also new (to me). I've done the rhubarb compote, the rhubarb pie, the strawberry-rhubarb pie, and the raw rhubarb handed to me by a shoeless hippie who insisted it was delicious (he was right, but I only conceded after he took many bites proving it wouldn't poison me on the spot. Isn't there something about rhubarb leaves . . . ?).

Anyway, today's recipe is light and citrusy and buttery and tart all at the same time. Mmmhmm!

For this Orange Rhubarb Pastry you will need:

3/4 cup freshly squeezed orange juice (about 4 oranges)
2 Tbs. freshly squeezed lime juice (about 1/2 a lime)
1/2 cup sugar
3/4 pound rhubarb stalks
1 sheet puff pastry (God bless you if you can make your own. I bought mine this time.)
1/2 tsp. orange zest

Really? Brussel Sprouts? This is what you give me?

Don't hate. Me or the sprouts.

I live in England now and the pickin's are often slim in terms of vegetables. The adorable organic market in Oxford has more sausage, potatoes, and meat pies than anything during this season, so I picked the only green thing I could find (if you don't count the kale). That just happened to be brussel sprouts, which I just happen to love. Do I sound defensive? Well, I dare you to try this recipe and not love it. If you've ever eaten cole slaw, you'll never go back to fully grown cabbage.

Process: Simple.
Ingredients: Simple.
Helping me feel a bit of summer in March: Successful.

Winter Plum Tart

Hello. It's your favorite slacker blogger here.

I won't try to excuse my laziness, I will simply tempt you to forgive me with gooey, glisteny baked fruit.

Of course, to get in on some of this freshly made Winter Plum Tart, you'll have to come all the way to No. 1 Thames St, Oxford, UK (a plane ride for some, merely a bike for others). Or just make your own version, you moocher. Just kidding (I'm not so good at this groveling for forgiveness thing).

Anyway, I finally discovered the joys of the Wednesday market at Gloucester Green this morning and just couldn't resist the mound of plums on sale for £1.00 (I may also have to make an avocado tart, a green chili galette and a coriander pie to get through all the goodies I snatched up -- all for only £5.00)! Fruit like this deserves to be baked and glazed and served with fresh cream. Plus, we still have a dozen left over after this whole darn tart.

It was a relatively simple process, actually. A bit annoying with the plum-slicing, but isn't just so pretty?