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More rhubarb love for you today my Galley Peeps. I’m not sure how long I can keep going back to my little garden patch and harvest enough fresh goodness for yet another recipe but I’ll keep going until I can’t. Over the top enthusiasm? Maybe, but after living in a condo apartment for so many years and I can now waltz..yes, waltz…out my back door and forage for food…you might be a little over the top too.
Instead of stewing I chose roasting on the bbq. For one thing it freed up the oven for making biscuits but roasting gives a richer deeper caramelized flavour and colour.
So while the rhubarb was roasting away I threw together a batch of my favourite biscuits (recipe here). Instead of the usual shredded cheese and green onions I added three tablespoons of sugar to the mix and sprinkled some sugar over each before baking just to add an extra touch of sweetness.
Leftover biscuits will go so well tomorrow with a little butter, a morsel of cheese and jam for breakfast. Mmmm…another idea emerging…rhubarb jam? I’m like a Kat caught in a pinball machine…ping…new direction.
Inspiration thanks to Life Made Delicious
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