Wednesday, March 23, 2011
Tis the season for beautiful Forced Yorkshire Rhubarb. There's something so alluring about eating something that is picked by candlelight so that it maintains it's bright pink hue and a certain sweetness. This also means it's time to break out one of my favorite Canal House recipes, because as far as i'm concerned they can do no wrong. Unfortunately, the recipe isn't on their site, but, almost exactly a year ago one of my favorite foodie bloggers adapted the recipe with white wine. I don't normally do it this way, but tonight it's all i had around. It still came out beautifully, and is amazing on its own, or with a bit of greek yogurt. Yay for rhubarb! I don't see getting tired of this any time soon.