Poached Rhubarb and Rhubarb Caramel

It’s finally rhubarb season here in France and we love it! More than being an incredibly tasty fruit, it also suggests that spring has officially arrived and, obviously, summer is next 🙂 The rhubarb is very acidic, main reason why people tend not to consume it. However, it can be prepared in various ways, dimming its acidity and concentrating the flavour as in this recipe.

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Carrot Cake

Carrot cake is usually baked around easter time but I suggest you have it much more often than that! First because it’s a classic and second because honestly, everyone loves it! It’s definitely one of my favorite cakes, light and delicious. I love making veggies desserts, they are such a great option whenever we are in between two seasons and fruits aren’t so good (e.g. beginning of spring).

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Vegan Riz au Lait (rice pudding)

Riz au lait is the French name for rice pudding, a dessert traditionally made out of rice, milk, sugar and vanilla. It is a timeless recipe that particularly appeals to children and will most likely recall adults of a childhood sweet and creamy heaven! As a kid, I never enjoyed this dessert as I don’t like the taste of milk. Hence, my mother used to make it dairy free and the recipe turns out to be vegan too.

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