It's RHUBARB season!

Who knew rhubarb could taste so good? Who even knew what rhubarb was? Not I.

I have had rhubarb before, in the form of a rhubarb-berry pie over Thanksgiving. I remember this pie being good, but who knew if it was the berries or the rhubarb talking?

Today, I made my first foray into the world of rhubarb. I decided to start safe - with a familiar rhubarb-berry combination. Martha's Rhubarb-Berry Crumble with Martha's Crumble Topping looked unbelievable. Instead of making a bunch of them, I made a single one because I only had one ceramic bowl.

And, it was. It truly was UNBELIEVABLE! I think one of the best things I have made since I started this process. I baked it perfectly if I do say so myself. It was just sweet enough, just filling enough and just fruity enough. The rhubarb texture was perfect - soft and textured. The topping was decadent.

Of course, the strawberries I used could have been the main attraction, so later this week I'll be cooking with rhubarb for real... without the benefit of any supporting players. I'm thinking a salad with raw rhubarb?

Recipe (Martha Stewart is a genius):

Ingredients

• 1 1/2 pounds rhubarb cut crosswise into 1/4-inch-thick slices, leaves discarded
• 2 cups raspberries or sliced strawberries, or a combination (I used strawberries)
• 1 1/4 cups sugar
• 2 tablespoons instant tapioca
• 1/2 teaspoon finely grated orange zest plus 2 Tablespoons fresh orange juice
• Pinch of salt
• Crumble Topping Crumble Topping
• Vanilla yogurt for serving (optional)

Directions

1. Preheat oven to 375 degrees. Stir together rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl. Let stand 15 minutes, stirring occasionally.
   
2. Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter). Transfer baking dishes to a rimmed baking sheet lined with parchment paper. Sprinkle with topping, dividing evenly.
   
3. Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on sheet on a wire rack 30 minutes. Serve with yogurt, if desired.
   

Crumble: 

Ingredients

• 6 tablespoons unsalted butter softened
• 1/4 cup packed light-brown sugar
• 1 cup all-purpose flour
• Pinch of salt

Directions

Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it form.

Med school apps: 0, Alex:1

Though I am sure the score will even out, I am currently owning my medical school application in the inevitable competition between them and me. As in... ROUND 1 IS SUBMITTED.

Bring it on, secondaries.

In honor, I decided to mix up one of Martha's marvelous alcoholic concoctions. In this case, I opted for her Strawberry-Ginger Capirosca. Loaded with strawberries, mint, ginger and sugar, this vodka drink was perfect for a little celebration and relaxation.







Ingredients

10 fresh strawberries, hulled and quartered
30 fresh mint leaves
1/4 lime, cut into 4 pieces
1 teaspoon freshly grated ginger
2 tablespoons sugar
2 cups cracked ice
1/2 cup vodka

Directions

Place berries, mint, lime, and ginger in a cocktail shaker. Sprinkle sugar over top; muddle
mixture with a long spoon until almost pureed. Add ice and vodka; shake well. Divide between two glasses; serve.

Strawberry cupcakes

I was in the mood to do some baking today. My birthday festivities were so fantastic I didn't have any room for dessert... so I decided a belated dessert today would be fantastic.

I thought Martha's Strawberry Cupcakes looked delicious. Plus, it's almost summer! Perfect time for a nice fruity dessert.

Everything went well until it came to the frosting - Martha's Strawberry Meringue Buttercream. As the "meringue" part implies, this frosting requires the delicate art of turning eggs and sugar into something fluffy and frosting-like. Naturally, mine fizzled. It ended up completely flat and watery and, although it tasted delicious, had no texture to it! I must have gotten the mixing and temperature wrong... or I just have really back luck with meringues.

I vow to get this right by the time the year is up!

Cake:
Ingredients

• 3 cups cake flour, (not self-rising)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup milk
• 8 large egg whites
• Strawberry Meringue Buttercream
• 24 small fresh strawberries, washed (hulls intact), for garnish

Directions

1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
   
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
   
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
   
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
   
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.
   

Frosting:
Ingredients

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
   
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
   
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
   

Soapy strawberries

Today was soap day. After putting off making soap by using the berries I had acquired to make a drink, I decided that I better ruse the remaining strawberries before they completely rotted.

The recipe, per Martha's instructions, was simple enough. I threw the berries in the food processor until they were well chopped. I melted my olive oil soap base in the microwave until it was liquidy. I think threw the strawberries in the soap and mixed the two together. I threw the soap into my muffin tin and voila... strawberry soap!

They're a bit sticky, but will make great shower soaps! Next time, I am going to add less strawberries so that the soap is more transparent.