As Monday’s goes it tends to be just another day of the week for us. Since we started traveling, everyday could be Friday and it would make no difference to our schedule, we would still wake-up way too late for the working class, have a substantial breakfast that would last anywhere between 30 minutes and 2 hours and, then only, would we decide on our plan for the day. About time would you say as it is already 2 PM, well better now than never hey?
This morning was no exception and I woke up at 10, this time with an urge to bake something out of yesterday’s freshly pick rhubarb. Yep, straight out of the garden, WIN.
So, I went on a hunt on Pinterest -read my Bible- to find a perfect match for my freshies. Turn, out there was loads of crumbles, bars and others ideas involving wayyyyy to many ingredients which weren’t available until my next trip to the supermarket. And there is no time for that when you want rhubarb magic to happen before coffee.
Therefore, I meticulously choose this quick & easy Rhubarb Butter from The View From Great Island to compliment an Orange poundcake recipe I stumble on while I quested for rhubarb heaven. I tweaked the butter recipe to my liking and ended up using 1 1/2 tablespoon of brown sugar instead of the original 1/2 cup to keep the tanginess of the rhubarb and chose to put 1/2 a teaspoon of freshly ground cardamom to add a real herbal, citrusy character. This much is not for everyone as the taste is quite strong, start with 1/4 of tsp and increase to your liking, you could also totally go without or use one of the original recipe suggestion, the product will still be amazeball. It took me a little 15 minutes to prepare and cook, and I had the final product staring at me with its glossy finish and its delicious woodsy aroma. Really, this is just amazing. My boyfriend just put it on its rye toast and I’m a bit jealous of the idea… just too many things to do with it now!
Okay, enough said time for another slice of poundcake with some more of this goodness.