I feel like rhubarb season just started….and now it’s almost over? Every time I spy it in a store I clean them out because I know it won’t be long before there isn’t any to be found. Anywhere. Except for my pathetic little second year plant, struggling for survival in my sometimes green, sunny and warm/snow-covered, bitterly cold garden.
I suppose this will be my last rhubarb recipe of the year, which makes me so sad. I love that gorgeous vegetable.
I’ve really been loving the combination of rhubarb, orange, and pink peppercorns. Rhubarb and orange compliment each other so well, both tangy, while the orange adds in a vibrant sweetness. The pink peppercorn is both floral and spicy, perfectly complimenting all of that tang. And the color? Sooo pretty.
- 2 cups Rhubarb, sliced
- ½ cup Honey
- 1 teaspoon Pink Peppercorns, crushed
- 3 cups Graham Cracker Crumbs
- 17 tablespoons Salted Butter, melted
- 20 ounces goats cheese, softened
- 16 ounces cream cheese, softened
- ¾ cup Raw Cane Sugar
- 1 tablespoons Vanilla
- 3 Eggs