By Joe Cowan
Director of Operations
Rhubarb has been growing in wonderful abundance in our garden. One of the leaves is almost as big as my computer desk, and the stalks are bright red with a superb tartness. For this recipe, I am using maple syrup and lemon, and I will be freezing it for use later on this fall and winter. The early preservation recipes need to be quick and easy, since most of my time is absorbed by maintaining the garden and optimizing productivity.
12-15 large stalks of rhubarb, chopped
2 cups maple syrup
2 lemons, juiced
Trifling With Chia is perfect for those moments when you have decision fatigue. What should I eat? Trifle or chia? Now there’s no need to choose; you can enjoy the best of both puddings.
If I had my way, every dessert menu would be a tasting menu. I’d choose 3 or 4 plates without anyone batting an eyelid. But alas, that’s simply not your average dining experience. This recipe is for those who like to enjoy more than one delicious treat at a time, without feeling guilty. It’s guilt free and full of naturally raw, wild, and minimally processed ingredients like fiber-rich chia seeds, baruka nuts, beet powder, coconut butter, turmeric powder, bee pollen, cacao, and sweet spices like cinnamon and lucuma (optional). With a little ingenuity, you might be able to eat all the colors of the rainbow in one mouthful.