It’s often assumed that since I enjoy baking, I must be patient by nature – to which I always laugh – nothing could be further from the truth. I enjoy baking, because I enjoy eating it! And baking for others is one of my favorite ways to show I care. If you’ve followed along for any amount of time you’ll know that my baking is usually quite simple. Every so often I’ll come across something that inspires me, despite it’s complexity. That’s exactly what happened with this Elevated Rhubarb Tart.
Despite the return to winter like conditions in Calgary this week, I’m kicking off the weekend with a spring like cocktail. Earthy, herbal and gently sweetened, this Elderflower Grapefruit Cocktail may just be the ticket to help Mother Nature catch up with the calendar or at the very least help us all forget about the snow!
Spring is most definitely in the air and while us Calgarians know better than to get overly excited in early April (it can snow well into May around here), I’m letting the joy and energy of Spring take over just a little. And what better way to celebrate than by baking!
When I think of Spring flavours, the first to come to mind is the bright, freshness of lemons. So that’s what I’m turning to for my Spring and Easter baking with a classic Lemon Tart. Gently sweetened and just tart enough (sans pucker), I think you’re going to love it.
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