We are mixing it up on VV today with a wonderful guest post from Will Frolic For Food’s creator Renee. I am very excited to introduce Renee to all of you Vegetarian ‘Ventures follows because she is a mastermind in the kitchen! We met over Coconut Dulce De Leche (if you haven’t checked out her recipe for that yet then DO IT. DO IT NOW!) and have been foodie pals every since. This particular guest post is on popsicles and I’m excited to announce that there will be a VV one on Will Frolic For Food later this week so stay tuned!
Hey there! Renee here from Will Frolic for Food. Shelly and I have been stoked about doing this popsicle collab for months, but are just now getting around to it! Between working, planning a wedding, chocolate-making, and my many other projects time passes so quickly. I can hardly keep up!
Rhubarb for some reason always reminds me of celery. Probably because they look like sisters with the same nose but totally different personalities. Thus totally avoiding using it until this season. The stalks are these long legged pink-green beauties, ragged at the end from where the poisonous leaves and inedible roots we’re split off. It has the same stringy, crunchy consistency as celery when I bite into it with my knife. But it practically melts in heat, especially with a pinch of sugar and a dash of water to help it along.
So why rhubarb? Well, I like to make my kitchen times an adventure. I found a dairy free version of rhubarb curd over at Dolly & Oatmeal (check out how freakin’ gorgeous her rhubarb curd meringue tarts are! ). I did a blood orange curd this past Winter that went into my “keep forever lest be sad always” recipe box. I’m now a new-old hand at curd — why not try out a rhubarb one? I mean, when you curdify fruit it’s pretty hard to go wrong, right?