It’s only a few hours until Shavuot, so now is the best time to share with you my new recipe for Rhubarb Rugelach.
I came up with the recipe because I had extra rhubarb left over from Shabbat and Holy God are they good. Not too sweet, with a tart and tangy kick, they completely knocked my socks off. The recipe was an experiment, really, but now I can’t wait to make them again. And again and again and again.
Also, now I just want to add rhubarb to everything. Does anyone know of a good rhubarb pancake recipe? Rhubarb French Toast sounds like it would be awesome, too. And I even have rhubarb syrup, which combined with rum and seltzer make an amazing mixed drink.
Have a happy (and rhubarb-filled) Shavuot!