Rhubarb Compote!

TGIF! We’re finally at the next weekend?

Last weekend I ran out of time so there was no time to bake AT ALL! However, my mom made it clear on Wednesday night that we had to get rid of ALL the rhubarb.  I went straight to search up something.  She seemed like she really wanted to make jam out of it.  I just worry about how sour it would turn out.

After some research and debate, I ended up with choosing to make Rhubarb Compote!

My first time doing compote and here’s how it turned out:

Rhubarb Compote cooled off and stored in a jar :)

Rhubarb Compote cooled off and stored in a jar 🙂

Here is the link for the recipe: http://www.marthastewart.com/336492/rhubarb-compote?search_key=rhubarb

I followed most of that recipe.  I did add a few little strawberries to the mixture.  For one, I was hoping that it would make it a little sweeter.  Second, I had some in the fridge and wanted to use them up 🙂

This is an extremely quick recipe.  The preparation work, especially cutting the rhubarb is the most time consuming.  Other than that, you pop in a large saucer and you stir while it simmers on reduced heat.  Extremely fast and easy! What more could I ask for, right?

My mom was the first to taste it and she put it on her toast as jam.  She said that it tasted good just a little sour.

Later on after dinner, I wanted to try it with a banana, cut into pieces 🙂

Banana topped with Rhubarb Compote

Banana topped with Rhubarb Compote

Then my mom came up with adding in some mango to it! I love mango so it was a keeper!

Rhubarb Compote with Mango and Banana

Add in some Mango! Yummy!

Healthy and delicious! It tasted fantastic! The mangoes were very sweet, banana was perfect (not too ripe and not too raw) then mix in the tart and a little sourish taste of the rhubarb compote and we’re in business! 🙂

I would eat with ice cream but I ran out.  It is also a good combination if that’s more your style!

My rhubarb is almost all used up! I believe the last batch will be done this weekend..then I continue with requests 🙂

Feel free to drop me some requests if you’d like and I’ll line them up to try one by one!!


Strawberry-Raspberry Popsicles

Summer is coming up really soon. First day is this Friday (I think).  Honestly I’m losing track of everything.  Things have been moving crazy fast over here. Lets backtrack to the last recipe from the past weekend. Maybe you want to make some cool and fruity popsicles for the upcoming season!

I don’t make popsicles often but here we go!


Bought a new rack of popsicle molds for this!

But I still made a batch with the ones I bought last year!

Crayola Popsicle Molds

Crayola Popsicle Molds

I don’t really understand why I don’t make them more.  I mean, its just so simple and technically the freezer does most of the job.

Plus, making them at home is just so much healthier and you can make it into whatever flavor you want.  I was inspired by a recipe video for Strawberry-Basil Limeade Popsicles from FitSugar.  If you are interested in that, HERE is the video of the original recipe!  Because I lacked certain ingredients and between my boyfriend and I, we’re not huge fans of basil or lime, we swapped in raspberries instead.

Here’s the recipe:


4 cups strawberries

1/2 cup raspberries

1/4 cup agave nectar

1/4 cup water

1/4 cup wild berry juice

1. Put all the ingredients into the blender.

2. Blend it until it has the consistency of a smoothie

3. Pour mixture into popsicle molds.  Be sure to leave some space at that top as it will expand as it freezes

4. Put in freezer for 3 hours or more.

After all that, we get this!


It tasted super awesome except maybe just a bit on the sour side.  You might want to not go all berries or use blueberries? I think the wild berry juice would’ve been better if it was replaced with lemonade to give it a smoother taste.  I’ll try some other combinations out.

If you’d like some spiked ones, they suggest to add tequila to it 🙂 If not, I had tested one out last year right HERE.

Do you like to make/eat popsicles in the summer? What flavors do you like?

Strawberry Rhubarb Crumb Bars

I’m finally back into doing some more baking!

This time was from last weekend’s trip to Rawdon which allowed me to get a big basket of fresh strawberries and a few stalks of rhubarb.  Just a side note, I have a huge obsession with rhubarb.  I even tried to plant it last year but it was a failed attempt.  I will eventually attempt it again though.  Since I manage to get some free rhubarb from my friend’s family chalet, I was able to start trying out recipes.

This was the recipe that won the debate: http://www.marthastewart.com/312987/rhubarb-crumb-bars?center=276955&gallery=275393&slide=257026

For this recipe, I halved the rhubarb portion and replaced with strawberries.  Everything else remained the same.  The only issue I had (or it appeared) was the texture of the  streusel.  It appeared to not be good but after coming out of the fridge (as the recipe says) and the baking, it was perfect.

So fresh out of the oven it came, looking like this:

And a closer view of the streusel texture:

So after a night of cooling (because preparation and baking took longer than I had expected), I cut it into little squares last night.

Just look at how nice it looks.

The aroma and the taste are both very wonderful.   I probably would choose a more shallow and wider baking pan next time though.  This time, the cake was very thick because the pan wasn’t big enough.  Also I would use the parchment paper to line the pan as well so that the cutting process and removing it from the pan would be easier.   This was a great recipe, I’ll definitely be looking into making more crumb bars in the future.

 I still have a few stalks of rhubarb left so this weekend, I will be looking into baking something else.  Another post will be coming really soon! If you have any suggestions, please do tell me.