Rhubarb is in season and I’m all sorts of happy about it. Plus, berry season is right around the corner so get ready for a million strawberry rhubarb recipes. I was inspired to make a strawberry rhubarb topping by Ladystiles’ Roasted Rhubarb and Strawberries on Food52, because I love the idea of roasting the fruit instead of cooking it down on the stovetop. I opted to roast the strawberries and rhubarb with some of my favorite baking ingredients: Grand Marnier, honey, and vanilla bean paste. This Roasted Strawberry Rhubarb Topping is so good that you’ll run out in the blink of an eye. It’s one of those toppings that you use and think, “Just one scoop…” And then four scoops later you’re almost out. The good news is that it doesn’t take that much time or effort to make this so you can easily replenish your stocks.
Ever since I made my Red Bean and Strawberry Pinwheel Cookies for Chinese New Year, I’ve been obsessed with incorporating more Asian ingredients in my baking. My love of red bean and matcha is well documented, but this will be the first time I introduce ube on the blog. You can thank my cousin for this because it wasn’t until she requested an ube recipe that I even remembered how much I used to like ube when I was a kid. Ube is a purple yam, not to be confused with purple potatoes, that is popular in my Filipino desserts. Ube (pronounced ooh-bay), is has a sort of sweet, almost nutty taste that works perfectly in cakes, cupcakes, ice cream, and so much more. Ube halaya is a sweetened jam made from ube that can be eaten plain or as a spread.