I’m taking some time off the next few weeks to spend with my family and our new bundle of joy. In the meantime, I’ve set up a few posts ahead of time to share. This rhubarb-strawberry curd — adapted from my eCookbook butters, spreads and glazes guide — is one of them and it’s kind of the best thing ever, if I do say so myself (well, minus this).
I feel like I blinked and summer arrived. Like it was muddy and brown and blah/gross outside, I closed my eyes and when I opened them there were tulips and bright green grass and buds on the trees and birds tweeting about their summer vacation plans (at least that’s what I like to think they’re chirping about).
Needless to say, it’s been a lovely transition. Don’t get me wrong — I do love me some winter (the Christmas-y, magical, twinkly, snow-white, early December portion of it, PEOPLE. Avert your dagger eyes at me!), which is why I proclaim I will always and forever live in the Midwest as long as life allows me. But that seemingly instant change from gross spring to pretty spring is remarkable. It’s literally a breath of fresh air.
Of course, in addition to all the greenery and chatty birds there is a plethora of seasonal goodness cropping up at the grocery store and farmers markets, like rhubarb and strawberries. I admit that while my love for strawberries runs deep deep deep, it’s only been a few years since I was introduced to rhubarb in the form of my grandma-in-law’s yummy pie (OMG why did I bring that up because now it’s all I can think about) and I haven’t been able to get enough of it ever since. It’s a shame its peak time is so short — but it’s also helped me strengthen my competitiveness at the grocery store against all the other people swarming about the rhubarb. Throw some ‘bows in the name of rhubarb, amiright?? Ahem. I KID.