Comments on: Baked Rhubarb and Apples with Earl Grey Tea, Cardamom, and Orange Zest

By: franny

franny — Sat, 18 Aug 2012 04:34:01 +0000

this sounds delish!!!! im wondering how i would best substitute the sugar. any ideas?

By: Peaches and Blueberries with Banana Soft-Serve Ice Cream « the taste space – steam, bake, boil, shake!

Thu, 25 Aug 2011 10:43:20 +0000

[...] simmered peach and blueberry dish with cardamom, courtesy of My New Roots. It reminded me of the baked rhubarb and apple dish I made with earl Grey tea, cardamom and orange last year, which was one of my favourite desserts. Instead of turning on your oven, though, you [...]

By: My Top 10 Recipes from 2010 « the taste space – steam, bake, boil, shake!

Tue, 04 Jan 2011 00:15:10 +0000

[...] While I am trying to lean more towards vegan cuisine, I know I couldn’t easily give up fish. This is one of those dishes. Baked salmon is topped with a tangy-tart dressing with pomegranate molasses and glazed with lemon juice just as it leaves the oven. Topped with basil, this combination works wonderfully.Baked Rhubarb and Apples with Earl Grey Tea, Cardamom, and Orange Zest [...]

By: Apple Pie Oatmeal « the taste space – steam, bake, boil, shake!

Apple Pie Oatmeal « the taste space – steam, bake, boil, shake! — Thu, 30 Sep 2010 10:34:12 +0000

[...] Pie Oatmeal Posted in Breakfasts by Saveur on September 30, 2010 Oftentimes, my breakfast and dessert could be the same dish. I never really thought I had sweet breakfasts, but I definitely [...]

By: scrumptious

scrumptious — Fri, 02 Jul 2010 20:41:56 +0000

This looks incredible! Thoroughly delicious, captivating flavors, and pretty healthy to boot. Your photographs are amazing as well! I am bookmarking this to make someday soon.

By: Aarti Paarti Ep. 28: Earl Grey Kulfi Popsicles

Aarti Paarti Ep. 28: Earl Grey Kulfi Popsicles — Fri, 18 Jun 2010 06:24:52 +0000

[...] Baked Rhubarb and Apples with Earl Grey Tea, Cardamom, an… [...]

By: Ricki

Ricki — Fri, 04 Jun 2010 18:14:04 +0000

I don’t know how you could wait until morning and not eat it all up right away! That combination of ingredients sounds positively swoon-worthy. What a gorgeous use of rhubarb–and I adore cardamom, too. Thanks so much for this fantastic entry to the Challenge! (And I really like how you describe it, too: “sweet or savory natural vegan cooking”–sums it up perfectly!).