No I’m not talking about dumpster diving although, hey, now that I think about it, that could be its own blog! I’m talking about when you are cooking or baking and are left with perfectly good ingredients. Like when you make pastry cream and have leftover egg whites. In this case, I had just finished making the Rhubarb Ginger Syrup I recently posted and the cooked rhubarb solids were left over. Having been cooked with sugar and ginger, they were flavorful and I stirred some into yogurt the next morning. But I got to thinking, there is enough here to use in a recipe….the mixture was soft and had the texture of a slightly chunky applesauce so I started thinking about quick breads and tea cakes that use applesauce and pumpkin purée. After some testing the Spiced Rhubarb Tea Cake recipe was born. The only thing is that when you make the syrup and press all the liquid out of the solids, all of the pretty pink color goes into the syrup! The rhubarb solids left behind are very dull in color. Not very pretty. But they are still filled with both flavor and moisture. As you can see in the pic above the tea cake is not pink in any way shape or form, but it has a lovely subtle fruit flavor, is very moist (freezes well) and is a great way to use up those solids. This is the kind of cake that goes perfectly with mid-afternoon coffee or tea.
Beginning in May I am embarking on a relationship with TheDailyMeal.com where I will be focusing on holiday baking and desserts, as well as other baking related content. They are the fastest growing food site on the web – and growing! I am thrilled to be welcomed into their community and will be linking content here along with what I develop exclusively for them. For instance, for Mother’s Day you will find an exclusive recipe posted at TheDailyMeal, but I will be taking that recipe and spinning it into another recipe for my readers right here. Related content, but unique to each site. Stay tuned for more information, In the meantime, make sure to check them out.
Hint: Buy some bananas right now so they are nice and ripe….I will be posting a new recipe here by the end of the week.