Athena Plichta Photography

My first time cooking with rhubarb... did not go as planned. 

I made these rhubarb crumble bars from Sweet Home by (former Cookie contributor) Rebecca Ffrench. I found that it's best not to mix too much of the rhubarb with the brown sugar. I did, unknowingly, resulting in a very mushy bar. It didn't take away from the flavor, however, and I can say my first experience with rhubarb was a good one.

A nice article on rhubarb, with a recipe for rhubarb crumb cake from Brown Eyed Baker. Michelle encountered the same issue as I when she tossed her rhubarb with sugar, releasing its juices and causing an excess of liquid.

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I shared this elsewhere but can't help doing it again.

We are getting a puppy in a few months :) Met them last week when they were only 6 days old; their eyes were still closed shut and their mobility was limited, save for rolling and climbing over each other. Both my husband and I had dogs (among other pets) growing up and now we want our kids to experience the joy of having a dog who will be a part of the family for a long time. If anyone has any puppy training tips, I'd love to hear them.  

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(and saved the best for last...) If you have a sec, hop on over to A Subtle Revelry today and check out my Mother's Day-inspired shoot. Breakfast in bed (especially if it consists of banana-nutella and strawberry crepes and almond croissants) is what we mamas all hope for.

p.s. I'm so excited to announce that I'm a new monthly food contributor over at A Subtle Revelry. Look for a post every month in the Thursday food series. Thanks so much for having me on your lovely blog, Victoria :)