JUNE 20, 2011


It’s the end of the school year.  Where did this last year go?  Levi graduated from pre-school this week.  Eli is completing 7th grade.  And Isaac will be the big cheese on campus next year; he will be in 5th.

Levi’s graduation party included the most fabulous balloon artist, the reptile lady, and lots of face painting. His class was called the rainbow class.  Thus I made 12 dozen mini cupcakes – in the shape of a rainbow.  I used my basic vanilla cupcake recipe and made my favorite buttercream.  Isaac’s friend, Juliette, pointed out that I reversed the order of the colors in the rainbow.  I guess it has been a long time since I have painted a rainbow.  The 5 year old graduates didn’t seem to complain, nor did their parents.

I really wanted to keep the gift giving simple this year.  I am kind of distracted.  Eli is being Bar Mitzvah’d in September and I am in full plannig mode.  In the throws of designing the invite, pulling photos for the video montage(sniff, sniff), and a long list of other “to-do’s’”, I couldn’t be as creative as I normally am.

Lucky for me I had some pop tart dough in the freezer.  Also, lucky for me, I had just made a huge batch of roasted rubarb. I put the two together to create a pretty incredible treat – if I do say so myself.  Instead of just wrapping them in cute celophane bags, I did get a tad creative.  I honestly don’t recall when or where this idea came from, but I am grateful it had.  In our household, summer is a time to garden and plant.  These pop tarts are just the beginning of our gardening adventures!

Roasted Rhubarb
adapted from around my french table
yield: 1 cup

1 lb. fresh rhubarb, trimmed and chopped
1/3 cup sucanat or organic cane sugar
zest of 1/2 an organge

• preheat oven to 400*.
• in a 9×13″ glass dish, combine the rhubarb, sucanat, and orange zest.  let flavors blend for 5 minutes.
• cover dish with foil. place in oven for 15 minutes.
• prick the fruit with a fork, if tender and juicy remove from the oven.  let cool ever so slightly.
• taste for sweetness. Dorie suggests adding a bit of honey if you want more sweetness.  I found it sweet enough and didn’t need the honey.  place in a glass jar and store in your fridge.