Songs in the Key of Rhubarb

Today I’m serving up a simple compote, courtesy of the always-brilliant Smitten Kitchen. It pairs beautifully with some leftover lemon curd, made at a class at one of my favorite local bakeries, Two Tarts. It also helps disguise a rather disappointing cake, which I won’t call out, but it suffices to say that even in the presence of the magic words “Greek yogurt,” I’ll be sticking to butter-based pound cake types, rather than oil. Luckily the curd and the compote are fragrant, because this cake smells a little bit like French fries.

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Rhubarb, strawberries, sugar, lemon…and the finished compote.

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Another fantastic photo from my office kitchen. This cake looks like it would be good, doesn’t it?

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Sunday serving suggestion: store-bought madeleines, compote, curd, blob of fat-free yogurt you accidentally bought that is unsuitable for baking.

PS: Stevie Wonder makes excellent baking music.

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