It’s been a long, rainy spring here. But true to form, we’ve gone directly from complaining about the cold to exclaiming about the heat. It hit the 90s this week which is way too hot, way too early. Our garden, however, has never looked better and we’re ready to celebrate the end of what seemed like an endless winter. And if anything says let a new chapter begin, it’s Rhubarb and Strawberries. Sad to say, our local crops aren’t yet ready. But we were. And so last weekend, Andrew combined the two to create a wonderful dessert.
Cranberry Upside Down Cake - A classic upside down cake recipe with a tangy cranberry topping, using fresh or frozen cranberries. Great for the holidays, or any time of the year!
1 day ago