i think she might’ve said something about how the longer the homemade vanilla sits the better and she got sent that vanilla? something about saving the homemade vanilla but also yeah kinda alarming
Imagine you knew nothing about this show, you went to Walmart (or whatever large store) and you saw someone wearing a shirt that says “Sugar is a wet ingredient, Vinny.” You would heavily judge that person.
Rhubarb is possibly my absolute favorite thing for desserts. Pies, cakes or pastries, I don't care I just love it. Always making my rhubarb pie on the more tart side so that the accompanying homemade vanilla custard mixes beautifully with its sweetness.
I've made this cake four times now and it's my go to rhubarb recipe! It's the perfect amount of sweet but not too sweet! I'm baking through Dessert Person this summer and this was my first recipe!
I just made this recipe yesterday and the cake is already half gone! Major success. I veganized it and it worked out wonderfully, so if anyone wants to try that: I replaced the 2 eggs with 1/3 cup of store bought apple sauce and the Greek yoghurt with vegan coconut yoghurt. I don't think we have vegan Greek yoghurt here. It worked perfectly and tastes soo good. Obviously I can't compare it to the "regular" version but I don't know how it could be any better :) *coconut based yoghurt, and the cake does not taste like coconut. I'm sure soy or others would work great as well.
I made this for the second time last weekend, it's a great recipe! This time, however, I skipped the orange zest and added a tea spoon each of cardamom and dried ginger because I love their flavour together with rhubarb.
As soon as my life gets back together, I’m gonna make this! Rhubarb out in the garden…This looks like a fabulous recipe! I love your 3-ways of adding rhubarb to the cake! Also the orange zest will add beautiful flavor to it.
I made your rhubarb cake this week and it was soooo freaking good. I didn’t have any red rhubarb stalks to lay on top of the cake so it didn’t look as pretty as yours but it caramelized and it was delicious I thank you for your existence
I think this is the best episode of Dessert person yet! Claire seems to be hitting her stride and getting more even more natural and at ease. love to see it.
I made this twice already. Second time i made it, I made two. It’s amazing. I put in a little more rhubarb and you need to cook it more then. But it really is still good even undervalued. Gooey goodness!
I love rhubarb. Thank you for not ruining it with strawberries. My grandma used to make a rhubarb sour cream pie that's one of my favorite things in the world.
I have never had rhubarb in my life. Now that I know that Claire has blessed me with a recipe to try, I think I'll go for it! Many thanks Claire! I wish you all the success and great things for you in the future!
You're the only American cooking channel, along with Joshua Weissman, whose recipes are not sickeningly sweet or fatty. I've tried a bunch of your recipes, and they remind me of what my family would bake in France. My friends and family also love everything I've made following your book !
That was the first time I’ve/We’ve seen her use vanilla extract that she didn’t remove from her “home made vanilla extract” extract jar. Do you need some , Claire? I have some that I made 5 months ago. May not be exactly ready though. I’d be happy to send it to you.
Haha I noticed it too, I also noticed she made sure she showed the brand name. As a streamer that is always trying to be PROACTIVE about stuff I use on stream to get a sponsorship, maybe she really loves that brand and is trying to get sponsored by them. Can't blame her! A little extra money goes a long way and helps you create numerous income streams. :o) Heilala also has a Chef section on their website. Who knows *shrugs* might be something there.
Listening to these videos is the perfect background for studying, your voice is so soothing and there usually aren't any loud noises or dramatic increases in volume like with music or other videos.
Only tangentially related, but the pie-plant mentioned in the last Laura Ingalls Wilder Little House book, Those Happy Golden Years, is actually rhubarb, something I learnt just today.
Yes the eggy milky vanilla custard balances the rhubarb. I bet there's a recipe using boxed cake mix and a layer of boxed vanilla pudding on the bottom and rhubarb. Not recommending the mixes, but I bet it exists and would be fast.
@@TherealDanielleNelson Why so defensive? There was literally no shade or attitude in my reply so there's no need to come back like that. The original person actually wasn't asking who the editor was, just that they were a genius, but you came back with an incorrect reply, so you were the relevant person to reply to and I figured you'd be interested in that info seeing as you cared enough to respond at all. Or do you just prefer to go though life being wrong about stuff? If we're going to be giving props I actually just think it's important that the person actually get them. Literally nothing at all for you to be mad about...
I felt like I saw way more of Claire's personality in this episode and I loved it lol I live in the Caribbean and I've never seen Rhubarb in my life yet somehow I wanna try this recipe. Hopefully I will someday! Thanks Claire! Love your channel 😍
I’m not that into sweet stuff but I LOVE rhubarb everything. Lemonade, pie, cocktails, sour jelly candy, cheesecake, jam, scones, compote, cake, dried and sprinkled on plain full fat yoghurt … I’ll have rhubarb any way I can get it and somehow it’s good in absolutely everything
I have always considered myself a cook but not a baker, and I never cook for other people so I always am afraid to do so. I had an event at work and brought SIX Dessert Person creations. Everyone raved about what a good baker I am. I did share the secret that I'm not a good baker, I just do what Claire tells me ;) And fyi this does work with frozen rhubarb, though the topping is not as impressive. Thank you Claire!!!!
I just love Vinny's sarcasm when you were transferring the baking powder; that's something i would totally do but i'd probably spill a lot more than you did lol.
I already made this cake twice and it is sooo good!! I used 200g of sugar instead of 250g bcs my family doesn't really like that sweet stuff and it was perfect for us! What is vital tho is the demerara sugar in the pan and on top (it gives such a pleasant little crunch) ( i also used a bit less orange zest to taste the rubarb more)
I’ve started to watch the videos since the beginning since her first video and I just received my Dessert Person book and never been more excited. Plus I love how she imitated a chicken running
In Scandinavia rhubarb is super popular. U can make a rhubarb crumble super tasty. Just swap out the apples from cobbler recipe and take out the cinnamon. For rhubarb and cut like Clair did in the video and dust the rhubarb with corn starch or potato starch. So it's lightly coated. Mix with sugar and bake as a apple crumble
I had done this cake 4 times now and the last time I had to replace the rhubarb compote and used berries instead with just very little rhubarb. Reduce the amount of sugar to equal the amount of flour and used only 1/4 of baking soda and it was also a hit. Strawberry and rhubarb cake! It was delicious!!
I made this today and substituted the flour with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it is SO delicious. This is my new favorite recipe! I'm lucky to have two rhubarb plants in my garden so I'll be able to make this year round with my homegrown rhubarb.
I learned how to cook 2 years ago and while I’m very new still, when I watch your videos while making dinner I always feel like it turns out better 💜 I’m a little frantic in the kitchen and you calm me down
I'm finally getting my copy of Dessert Person from my parents' house where it was delivered. And their very French selves were delighted by the beauty of the book, recipes and pictures. Can't wait to have it in my hands !
I use the zest/sugar trick when I’m making anything with lots of citrus flavor like my lemon rosemary cupcakes. I pulse mine in the food processor (which is super loud) and the flavors are delicious! Much more vibrant than just using juice. Love that you’re doing the same thing here 😍😍
This is my dad's favorite cake. He gets it for Father's day and his birthday. We use my great-grandma's recipe, and he'd be so disappointed if I changed it even a tiny bit. I don't know a lot of people that make true rhubarb cake! Loved this!
All my life, I have shunned every rhurbarb cake that is not my mom's. She make a (German) sheet cake with a yeast dough on the bottom and a rhubarb-custard-sour-cream thing on the top. It is the most delicious thing and my favorite cake. However, Claire convinced me to try a new rhubarb cake!
Adding to the apparent vanilla discourse in the comments, you can actually see the full jar of homemade vanilla on her shelf in the back. It looks filled to the brim so my guess on why she didn't use it this episode is that she either bought or was given more vanilla but couldn't add anymore to her jar to fortify the mixture like she says so she decided to just use this one and save her homemade stuff. Either that or she already used part of the new exact to top up the jar and is just using the rest up now so it doesn't go to waste. I actually don't think it's a big deal tbh.
That baking soda/neutralising info was so interesting! I had no idea why some recipes called for soda and baking powder. I didn’t know what the soda was for. Thank you for explaining it to us!
Used to love making strawberry rhubarb pie with my grandmother up at camp, we would get the rhubarb from the back yard and go pick strawberries at the farm.
I am a huge fan of rhubarb, by itself. I find the way strawberries find their way into every rhubarb receipt annoying AF. I have already made this 3 times, and it is fabulous. I am so happy with this, it is so moist, and properly honours the rhubarb. Thank you for creating this, I will make it the rest of my life.
When I was growing up, my family always kept a large garden, which included rhubarb plants. My mother would make strawberry-rhubarb jam, and rhubarb pie. I also remember her making a quick bread like this one. It wasn't quite as fancy as yours, but I loved the tartness of the rhubarb combined with the sweetness of the bread. I also remember the fibrous strands which you describe as characteristic of cooked rhubarb.The leaves are also poisonous to dogs, so keep your pets away from rhubarb plants.
I just made this and it turned out amazing!! I have never cooked with rhubarb before, so I was a little nervous. With your direction, it was very simple! I always thought rhubarb needed to be paired with another fruit, but after trying this, I think it is actually better on its own:) Thanks Claire!
Was looking for a rhubarb recipe the other day, this is great timing! Thought you could incorporate more orange flavour and natural sweetness by using half the orange juiced instead of a splash of water for the compote
Chickens. Coming soon.
Mmmmmm chicken
Chicken Rhubarb pot pie? 😳
Yummy I love chicken
I think this means we get to SEE her live chickens.
Claire Saffitz x Chicken Person or Claire Saffitz x Dessert Chicken?
"Sugar's a wet ingredient Vinny, we know this", has such a strong primary school teacher energy.
Vinny uses round scissors and berol handrwiting pens.
@@jpjapers fuck those pens were terrible
Do NOT bake with paste!
@@gethinthomas5135 Its all about those blue fineliners
@@jpjapers 😂😂
We need a “What Vinny Learned” video where he shares pro tips and spills tea
Yessss
It'd be good to learn from someone closer to our level.
claire: *uses store-bought vanilla extract*
me: girl is everything okay
i think she might’ve said something about how the longer the homemade vanilla sits the better and she got sent that vanilla? something about saving the homemade vanilla but also yeah kinda alarming
For the longest time I thought the title song lyrics were "du dudu dududu dudu she's a person", and I'm just gonna continue singing that.
Love it!
i thought it said ‘these are for fun’
Just laughed so hard I drooled. Ohhhh wow thanks for that. So funny. 🤣
i thought it was "these are her son" for way too long
Cry laughing
"Sugar is a wet ingredient, Vinny" should be a merch!
Imagine you knew nothing about this show, you went to Walmart (or whatever large store) and you saw someone wearing a shirt that says “Sugar is a wet ingredient, Vinny.”
You would heavily judge that person.
@@aclonymous Joke's on you, I heavily judge *all* people.
YES
Definitely on some cookware: towels, aprons, maybe measuring cups.
Can we just appreciate Vinny filming in a nearly 90 degree apartment while smelling all the baked goods constantly?
I'm loving that we get to hear more of Vinny.
“Let’s talk about what rhubarb is, cause I think people don’t really know.”
Thank you. At this point I was too embarrassed to ask 🤣
Claire: Sugar's a wet ingredient, Vinny. We know this.
Me looking away: Yea... We all knew this
Rhubarb is possibly my absolute favorite thing for desserts. Pies, cakes or pastries, I don't care I just love it.
Always making my rhubarb pie on the more tart side so that the accompanying homemade vanilla custard mixes beautifully with its sweetness.
Rhubarb crumble is my favourite.
I've made this cake four times now and it's my go to rhubarb recipe! It's the perfect amount of sweet but not too sweet!
I'm baking through Dessert Person this summer and this was my first recipe!
I love how Claire leaves in all her mistakes or less than best choices. It's so real. I'm here for it! :-)
satan works hard.
but chicken-running claire works harder
I just made this recipe yesterday and the cake is already half gone! Major success. I veganized it and it worked out wonderfully, so if anyone wants to try that: I replaced the 2 eggs with 1/3 cup of store bought apple sauce and the Greek yoghurt with vegan coconut yoghurt. I don't think we have vegan Greek yoghurt here.
It worked perfectly and tastes soo good. Obviously I can't compare it to the "regular" version but I don't know how it could be any better :)
*coconut based yoghurt, and the cake does not taste like coconut. I'm sure soy or others would work great as well.
not even 10 seconds in and it’s already out of context material
I love how Claire has the same problems as we do and she executes her ideas just as we would. The whole can situation 😂😂😂
yes, absolutely!
I made this for the second time last weekend, it's a great recipe! This time, however, I skipped the orange zest and added a tea spoon each of cardamom and dried ginger because I love their flavour together with rhubarb.
I veganized this recipe and it was so good! I used two flax eggs, vegan greek yogurt, and vegan butter.
The editing of this episode was top-notch-super funny but not distracting.
As soon as my life gets back together, I’m gonna make this! Rhubarb out in the garden…This looks like a fabulous recipe! I love your 3-ways of adding rhubarb to the cake! Also the orange zest will add beautiful flavor to it.
Just bought your book, Claire! So excited to try the recipes!
I made your rhubarb cake this week and it was soooo freaking good.
I didn’t have any red rhubarb stalks to lay on top of the cake so it didn’t look as pretty as yours but it caramelized and it was delicious
I thank you for your existence
I think this is the best episode of Dessert person yet! Claire seems to be hitting her stride and getting more even more natural and at ease. love to see it.
Also I'm excited to see the guests planned for Dessert People
0:07 Claire doing Naruto run. Love.
Claire’s videos are such a wealth of information! I’ve been baking for years and I still learn something new each time!!
Claire is such a natural expert and her video editor is hilarious (the nail thing made me laugh) - I love Dessert Person
the "hullo" at 9:38 just brought my love for Claire to its next level
The red nail polish and the chicken run impression are killing me. I love em.
Anyway heya notif peeps! 🔔🔔
Claire’s comment of chickens coming soon seems so ominous for no reason 😭😭🗿
THE CHICKENS ARE COMING
The nicest thing I've ever seen in a recipe!: "measured from the top'. Very thoughtful of you. Thank you!
🌹😊
Rhubarb + strawberry is POWERFUL
I made this twice already. Second time i made it, I made two. It’s amazing. I put in a little more rhubarb and you need to cook it more then. But it really is still good even undervalued. Gooey goodness!
Whenever I hear Rhubarb I remember that old book/movie about a cat named Rhubarb who inherits a baseball team.
Ripe for a remake no doubt.
I made this for my mum who’s a huuuuge rhubarb fan, she loved it and so did I! Make this cake!!
How are there no comments about the editor's rhubarb kitty and croissant kitty??? They made my entire day 🥺
Editor's cat cam was cute
Cabin episode next week, my body is ready.
I love rhubarb. Thank you for not ruining it with strawberries. My grandma used to make a rhubarb sour cream pie that's one of my favorite things in the world.
Liking solely because Claire imitated a chicken running.
I have never had rhubarb in my life. Now that I know that Claire has blessed me with a recipe to try, I think I'll go for it! Many thanks Claire! I wish you all the success and great things for you in the future!
You're the only American cooking channel, along with Joshua Weissman, whose recipes are not sickeningly sweet or fatty. I've tried a bunch of your recipes, and they remind me of what my family would bake in France. My friends and family also love everything I've made following your book !
The editing on this one is brilliant
I love that you explain WHY you do what you do, including the chemistry. Thank you!
I've never clicked faster, srsly. Always look forward to Claire!!!
That was the first time I’ve/We’ve seen her use vanilla extract that she didn’t remove from her “home made vanilla extract” extract jar. Do you need some , Claire? I have some that I made 5 months ago. May not be exactly ready though. I’d be happy to send it to you.
I noticed the same thing!
Haha I noticed it too, I also noticed she made sure she showed the brand name. As a streamer that is always trying to be PROACTIVE about stuff I use on stream to get a sponsorship, maybe she really loves that brand and is trying to get sponsored by them. Can't blame her! A little extra money goes a long way and helps you create numerous income streams. :o)
Heilala also has a Chef section on their website. Who knows *shrugs* might be something there.
I feel like not enough comments are talking about the editing at 9:55.
My favorite time of the week :)
Listening to these videos is the perfect background for studying, your voice is so soothing and there usually aren't any loud noises or dramatic increases in volume like with music or other videos.
Love your channel, I decided to learn how to bake during quarantine and recently discovering your channel has been an amazing treat.
Only tangentially related, but the pie-plant mentioned in the last Laura Ingalls Wilder Little House book, Those Happy Golden Years, is actually rhubarb, something I learnt just today.
Precise, methodical and hilarious.
I love that you keep all the ‘keeping it real’ moments, in the video!
Rhubarb and custard is a classic combo that I've discovered since moving to the UK!
Yes the eggy milky vanilla custard balances the rhubarb. I bet there's a recipe using boxed cake mix and a layer of boxed vanilla pudding on the bottom and rhubarb. Not recommending the mixes, but I bet it exists and would be fast.
I thought this said “Reuben Cake” at first and it really looked like a sideways Reuben sandwich in the thumbnail 🤪😅
That's way more Ordinary Sausage content than Claire hahaha
Glad I'm not the only ons
I honestly clicked on this thinking it was a pastrami sandwich ...
I saw a really thick slice of bacon at first…
@@Mike_Hogsheart Same, I seriously thought the top of the cake was a slab of bacon.
nothing brings me more joy than these videos
Whoever edits this videos is a genious.
Agree
@@TherealDanielleNelson Vinny is directing, but Kyu Nakama is the editor for this video, per the description box. They do great work.
@@AllegraVivace I wasn't the one who asked. Yeah, I gave a wrong answer, but you didn't need to @ me with the right one.
@@TherealDanielleNelson Why so defensive? There was literally no shade or attitude in my reply so there's no need to come back like that. The original person actually wasn't asking who the editor was, just that they were a genius, but you came back with an incorrect reply, so you were the relevant person to reply to and I figured you'd be interested in that info seeing as you cared enough to respond at all. Or do you just prefer to go though life being wrong about stuff? If we're going to be giving props I actually just think it's important that the person actually get them. Literally nothing at all for you to be mad about...
@@AllegraVivace That wasn't defensive....
I felt like I saw way more of Claire's personality in this episode and I loved it lol I live in the Caribbean and I've never seen Rhubarb in my life yet somehow I wanna try this recipe. Hopefully I will someday! Thanks Claire! Love your channel 😍
Maybe you could get it canned or bottled somewhere. You would probably have to modify the recipe to account for the extra water. Good luck!
Dessert person is honestly my favourite book to read rn
Insanely good! Thank you, Claire, for another winner.
I’m not that into sweet stuff but I LOVE rhubarb everything. Lemonade, pie, cocktails, sour jelly candy, cheesecake, jam, scones, compote, cake, dried and sprinkled on plain full fat yoghurt … I’ll have rhubarb any way I can get it and somehow it’s good in absolutely everything
I have always considered myself a cook but not a baker, and I never cook for other people so I always am afraid to do so. I had an event at work and brought SIX Dessert Person creations. Everyone raved about what a good baker I am. I did share the secret that I'm not a good baker, I just do what Claire tells me ;)
And fyi this does work with frozen rhubarb, though the topping is not as impressive.
Thank you Claire!!!!
I just love Vinny's sarcasm when you were transferring the baking powder; that's something i would totally do but i'd probably spill a lot more than you did lol.
I already made this cake twice and it is sooo good!! I used 200g of sugar instead of 250g bcs my family doesn't really like that sweet stuff and it was perfect for us! What is vital tho is the demerara sugar in the pan and on top (it gives such a pleasant little crunch)
( i also used a bit less orange zest to taste the rubarb more)
I’ve started to watch the videos since the beginning since her first video and I just received my Dessert Person book and never been more excited. Plus I love how she imitated a chicken running
In this episode: Claire demonstrates a Naruto run
I've actually never had rhubarb so I'm really interested in trying this out. Looks pretty.
Just eating it raw and dipping it in sugar is sooooo good
In Scandinavia rhubarb is super popular. U can make a rhubarb crumble super tasty. Just swap out the apples from cobbler recipe and take out the cinnamon. For rhubarb and cut like Clair did in the video and dust the rhubarb with corn starch or potato starch. So it's lightly coated. Mix with sugar and bake as a apple crumble
@@Diabolus1978 rhubarb crumble is the best
@@Diabolus1978 crumble, cake, lemonade, jam. Scandinavian rhubarb culture is the best. Best time of the year!
You're either a rhubarb person or not. I'm definitely...not
I had done this cake 4 times now and the last time I had to replace the rhubarb compote and used berries instead with just very little rhubarb. Reduce the amount of sugar to equal the amount of flour and used only 1/4 of baking soda and it was also a hit. Strawberry and rhubarb cake! It was delicious!!
Yeah! Give me those post production effects!
I made this today and substituted the flour with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it is SO delicious. This is my new favorite recipe! I'm lucky to have two rhubarb plants in my garden so I'll be able to make this year round with my homegrown rhubarb.
I learned how to cook 2 years ago and while I’m very new still, when I watch your videos while making dinner I always feel like it turns out better 💜 I’m a little frantic in the kitchen and you calm me down
I'm finally getting my copy of Dessert Person from my parents' house where it was delivered. And their very French selves were delighted by the beauty of the book, recipes and pictures. Can't wait to have it in my hands !
I love the cat cam at the end! 😻
Rhubarb is the essential Swedish summer must have, especially rhubarb pie 🇸🇪
No such thing as too much rhubarb! My Grammy used it in a lot of veggies and fruits. Love it!
I use the zest/sugar trick when I’m making anything with lots of citrus flavor like my lemon rosemary cupcakes. I pulse mine in the food processor (which is super loud) and the flavors are delicious! Much more vibrant than just using juice. Love that you’re doing the same thing here 😍😍
Claire is looking beautiful, healthy, and glowing. We fucking love to see it.
This is my dad's favorite cake. He gets it for Father's day and his birthday. We use my great-grandma's recipe, and he'd be so disappointed if I changed it even a tiny bit. I don't know a lot of people that make true rhubarb cake! Loved this!
My absolute FAVORITE fruit/veggie
I could never be friends with Claire in fear of falling in love, she is just so wholesome
I just made this cake, and it is just about the best thing I have ever tasted. So, thank you.
I could watching this forever. So calming.
All my life, I have shunned every rhurbarb cake that is not my mom's. She make a (German) sheet cake with a yeast dough on the bottom and a rhubarb-custard-sour-cream thing on the top. It is the most delicious thing and my favorite cake. However, Claire convinced me to try a new rhubarb cake!
My copy of Dessert Person arrived today, I'm so excited to get stuck in to the recipes 😋.
Time for my weekly serotonin shot.
Adding to the apparent vanilla discourse in the comments, you can actually see the full jar of homemade vanilla on her shelf in the back. It looks filled to the brim so my guess on why she didn't use it this episode is that she either bought or was given more vanilla but couldn't add anymore to her jar to fortify the mixture like she says so she decided to just use this one and save her homemade stuff. Either that or she already used part of the new exact to top up the jar and is just using the rest up now so it doesn't go to waste. I actually don't think it's a big deal tbh.
Seeing this made my day!! Always perfect time to get a new recipe so I have time to shop things I’m missing and bake on the weekend!!
That baking soda/neutralising info was so interesting! I had no idea why some recipes called for soda and baking powder. I didn’t know what the soda was for. Thank you for explaining it to us!
Sometimes it's to balance the buttermilk acidity.
I'm from NZ and we make rhubarb and apple crumbles and they are yummy. Can't wait to try this recipe
Used to love making strawberry rhubarb pie with my grandmother up at camp, we would get the rhubarb from the back yard and go pick strawberries at the farm.
I've been making sooo many Dessert Person Recipes!!!! Most recently, the loaded corn bread (fantastic). I think I may make this next!
I am a huge fan of rhubarb, by itself. I find the way strawberries find their way into every rhubarb receipt annoying AF. I have already made this 3 times, and it is fabulous. I am so happy with this, it is so moist, and properly honours the rhubarb. Thank you for creating this, I will make it the rest of my life.
When I was growing up, my family always kept a large garden, which included rhubarb plants. My mother would make strawberry-rhubarb jam, and rhubarb pie. I also remember her making a quick bread like this one. It wasn't quite as fancy as yours, but I loved the tartness of the rhubarb combined with the sweetness of the bread. I also remember the fibrous strands which you describe as characteristic of cooked rhubarb.The leaves are also poisonous to dogs, so keep your pets away from rhubarb plants.
Anyone else thinks Claire’s voice is relaxing and watches her videos before falling asleep
I just made this and it turned out amazing!! I have never cooked with rhubarb before, so I was a little nervous. With your direction, it was very simple! I always thought rhubarb needed to be paired with another fruit, but after trying this, I think it is actually better on its own:) Thanks Claire!
I grew up eating so many rhubarb foods because my grandma had lots of it in her garden, so this brings back so many good memories 🥰
She prepped her nails for this Rhubarb cake
Was looking for a rhubarb recipe the other day, this is great timing!
Thought you could incorporate more orange flavour and natural sweetness by using half the orange juiced instead of a splash of water for the compote
That would add sugar and acid. Which might be good, or you might want to compensate with less sugar and a bit more soda.
9:30 i love the way your mind works