Rhubarb season begins!

17/05/24

Spring came fast! Alongside it came a rush of baking ideas and experiments from Bibbi (our amazing pastry chef). She experimented with heirloom wheat to create the most amazing Hallongrottor we’ve ever seen (although these were Rhubarb-grottor). We harvested the the first rhubarb stems ourselves from a little plot that I manage with my sister. Then the whole afternoon was dedicated to making jam.

Bibbi later came up with a super-moist and super tasty chocolate-zucchini cake, a rhubarb-poppy-seed cake and rye brownies. It is amazing how many things can come up by just using what spring brings along…