The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Rhubarb-Strawberry-Ginger Sorbet

Photo by James Ransom

Photo by James Ransom

I entered this recipe in a Whole Foods Market Cooking contest for “Your Best Rhubarb Recipe” and won! One of the best things about winning was having my sorbet tested and then photographed so beautifully by the talented James Ransom (above photo). I’m thrilled, and grateful to fellow blogger Suzanne @ A Pug in the Kitchen for encouraging me to enter the contest! Here’s my original blog posting:

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Rhubarb Bellinis, To Love and To Cherish

belliniTSTMy husband and I got married during rhubarb season, and as our anniversary approaches, rhubarb seems a fitting ingredient to celebrate our marriage. The rhubarb plant is a hardy one, but requires space, patience, and a cooler climate to flourish. Awaiting harvest season can seem like an eternity, but given time to grow roots throughout the colder months and extend its reach under ample direct sunshine, the harvest is often abundant. The subtle sweetness and tenderness of rhubarb reveals itself over time and effort, through slow cooking to melt the fibrous stalks into a soft and delectable richness. Combine rhubarb with extra doses of sweetness, and it achieves an even more delightful balance of flavor. Get a little bubbly with it, and it sparkles. Here’s a toast to our marriage, which gets sweeter and richer and more tender over time. Continue reading