According to Perrier and my Inbox, August is National Peach Month! Yay!! So since we bought some almost-ripe beauties last weekend at the Farmer’s Market up in the Adirondacks that were now ready to go, I wanted to come up with something that would do them — and us — right. Basically I riffed on a crowd-pleasing blueberry yogurt cake I’ve made many, many times. It’s the kind of cake that makes the perfect summer dessert when topped with vanilla ice cream or whipped cream, but it’s also fantastic for breakfast/brunch when it spends a few minutes in the toaster oven and then is finished with some cream cheese. It’s a super simple recipe I hope you’ll give a try.
…and dessert sauce and yogurt topping and pie filling and…Think you get the idea. This four ingredient (!) jam recipe is so delicious and so easy to make, I hope you’ll put fresh rhubarb and strawberries on your Farmer’s Market shopping list this week. If you’re tempted, don’t wait on the rhubarb. It’s only available for a very short window of time — at least here in the Northeast. I buy as much as I can, then wash, cut and freeze it so we can enjoy it for months to come. Then you can combine it with store bought raspberries, too. If you haven’t tried cooking with rhubarb, give it a try. I think you’ll like (love) it.