Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, Read More »
By Libbie Summers Photography by Chia Chong Assisted by Candace Brower Rhubarb is no different than any other fruit and vegetable in season. It comes all at once and you don’t always know what to do with it. This puree is perfect for keeping in your freezer and mixing in a variety of desserts (like my Rhubarb Profiteroles Read More »
Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose sweet. Read More »
by Libbie Summers Photography by Chia Chong While most of the United States is buried in snow, we are harvesting the first spoils of Spring here in Savannah. This week we celebrate rhubarb in all its fashionable tartness. We’ve used it to make a puree, folded it into cream, “chutneyed” it, drank it with a Read More »
Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower Spring means rhubarb and ginger and everything good and holy in the world. Ginger Rhubarb Pie serves 8 Ingredients: 1 prepared pie dough for a double crust pie (get my recipe HERE) 1⁄2 cup candied ginger 6 cups fresh rhubarb, sliced Read More »
