Cooking with buttermilk
Buttermilk is one of my favorite ingredients. I love it’s pleasant buttery taste and the slight acidity it gives to baked goods and salad dressings.
Buttermilk is one of my favorite ingredients. I love it’s pleasant buttery taste and the slight acidity it gives to baked goods and salad dressings.
This bread has a delicate taste that goes well with the acidity of the rhubarb.
3 fruit sauces to sweeten your yogurt that keep for a week in the refrigerator and 1 year in the freezer.
Accompany this compote with cookies. It goes well with plain yogurt.
Rhubarb is native to China and the first mention of its use dates back to 207 BC. It was introduced to Europe in the 16th century by Marco Polo who brought it to Italy on a trip to Asia.
These rhubarb muffins have a slightly tangy taste with a dense and soft texture.
This pie bakes 15 minutes with a brown sugar rhubarb preparation before covering with a cream cheese preparation and continue cooking. When it comes out of the oven, cover it with a sour cream preparation.
