Rhubarb & Raspberry & Coconut, Oh My!

Hey hey my fellow weekend bums! How’s your Sunday been? I’ve actually been crazy busy since I woke up at 5:15am. Yep, you read that right…5:15…as in the AM…as in THE SUN HASN’T EVEN COME UP YET! Just point me in the direction of the nearest AARP representative. Might as well get this process started now!

So even though I was a lazy bum all day yesterday, I definitely made up for it today. My house is so clean, you could eat off the floor. Seriously. I dare you to find a crumb. Buuuuut as fun as that sounded, when it came time to dive into my Sunday pancakes, I decided to go for a plate…you know, for photography purposes. 😉

Remember that rhubarb I brought home from the farmer’s market last weekend? Well, although this is PANCAKE Sunday, rhubarb decided to make a grand appearance…and stole the show!

Enter Felicia’s Raspberry Rhubarb “filling”

Felicia used this as a delicious filling for vanilla bean cupcakes (definitely worth a hop, skip, and a jump click over to her blog to check them out!) but I had a vision of using it for a pancake topping from the moment I laid eyes on it!

As for the pancakes, I wanted something hearty with a neutral flavor that would stand up well to the sweetness of the sauce, so I went with my recipe for All-Natural Protein Pancakes, only I just HAD to make a few adjustments for experimental purposes…ok, so I kind of totally re-wrote the recipe. So here’s the newest version!

All-Natural Protein Pancakes Version 2.0 (serves 1)

  • 1/4 cup whole wheat pastry flour
  • 1 tablespoon ground flax
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup “whipped” cottage cheese
  • 1/8 cup milk (I used flaxmilk)
  • 1 teaspoon vanilla
  • 2 egg whites, beaten until light and fluffy (I used my Magic Bullet)

1. Pre-heat skillet to medium heat, coat with cooking spray.
2. Combine dry ingredients in a small bowl.
3. After blending cottage cheese, add milk and vanilla and whisk to combine.
4. Combine wet and dry ingredients, stir just until dry mixture is incorporated.
5. Add fluffitized egg whites and fold into batter. Careful not to over stir.
6. Pour batter into skillet (makes 3 good-sized pancakes) and cook approximately 4-5           minutes per side or until brown and crisp on the outside.

I think Version 2.0 is just as good if not better than the first and with the 2 egg whites AND the addition of flax, it has even higher nutritionals!

Top with raspberry rhubarb sauce, shredded coconut, and extra raspberries.

Take the first bite and prepare to “oh” and “ah” your way through breakfast!

Since my very first rhubarb experience was such a winner, I just couldn’t stop at one recipe!

Enter Heidi’s Rhubarb Compote

Heidi’s version was much more tart than Felicia’s, but in a good way. The combination of the tartness of the rhubarb, the zing of lemon, and the sweetness of honey was absolutely perfect.

After that, I was on a roll! Two different compotes/sauces (really, what IS the difference??) that turned out great?…why stop there?!

Heidi’s Rhubarb Crumble Bars

I’m ready for my close up Mr. Deville!

I did a 50/50 mixture of each of the compotes/saucse and followed Heidi’s recipe to a tee! They turned out fantastic! Warm cake-y bottom, creamy rhubarb filling, and a crunchy brown-sugary topping…what’s not to love?

Before I closed up shop turned off the oven, I thought it’d be great to precook some tofu for this week’s lunches. I’ve been procrastinating making Elise’s Cornflour & Coconut Coated Tofu for MONTHS now, buuuut when I learned I could get FIVE extra entries into her coconut flake giveaway by making one of her coconut themed recipes (don’t bother entering…I’m going to win! ;)), I realized that was all the motivation I needed!

Oh, and the fact that I found pre-cubed tofu!

Cornflour & coconut on the left!                                              Vidalia onion & fig on the right!

Remember this guy?

All cooked, container-ed, and ready for lunches!

Casualties were incurred during the transfer from pan to bowl…

casualties that were delicious!

😉

Tell me something delicious you made or ate this weekend!

 

 

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27 Responses to Rhubarb & Raspberry & Coconut, Oh My!

  1. I think our meeting yesterday was destined to fall through as I was going to bring you a jar of that raspberry hot pepper jelly, but it looks like you’ve got the raspberry spread covered. 😉

    Everything looks delicious – now I really want to buy some rhubarb. My mom used to grow it, and I never ever ate it, even in her strawberry rhubarb pie. Kind of saddened by that now. I have years of rhubarb eating to make up for.

    You’ve had a crazy busy weekend Heather. Hope you get some good rest tonight and that work isn’t too crazy this week. We must catch up soon!

    • kissmybroccoli says:

      Aww, I AM sorry that things didn’t pan out for us! I’ll let you know as soon as I have a break in my schedule!

  2. I picked up some rhubarb at the store the other day, and then put it back bc I didn’t know what to do with it! Now I wish I had bought it!! Your recipes look so yummy! Maybe next time…

    I did make lamb kafta w/ safron rice this weekend! my first time working w/ saffron and lamb! It turend out SO good! Blog post on it coming soon 😉

  3. Totally making those pancakes this week 😉

  4. Oh my is right! Delicious food picture coma!

    I made father’s day dinner for my dad…bacon cheeseburgers and pasta salad (his request:). Not fancy, but super good!

  5. lindsay says:

    rhubarb!!! i love it and needed a good recipe to use mine. SWEEET!

  6. Yay for pancake sundays! Those look great! And so does the tofu. Was it really pre-cubed?? That pretty sweeeeeet!

  7. Oh my, those pancakes look awesome! I haven’t had pancakes in far too long and I’ve been seeing awesome pancake recipes everywhere. Ahhh, I need pancakes! Haha. And I actually just got some frozen raspberries and I have more fresh rhubarb so I might make some of that sauce. Or whatever it’s called. I’ve seriously been wondering for a while what the difference is with sauce/compote and all those things. I just saw everyone else cooking rhubarb and calling it compote so I just followed along 😀
    I’m so glad you tried and liked my compote and bars 😀 And thank you for the linky love!
    Sorry if I’ve spammed you, my computer is having issues tonight 🙁

    • kissmybroccoli says:

      You’re welcome! Thank YOU for the amazing recipe! I’m taking the bars into work with me today to share with my friends (I totally walked out of the house yesterday without them!)

      What’s hilarious is that every time I type compote…I actually type out the word “compost” instead and have to delete it! Hahaha!

  8. Loooove the rhubarb love! I want to make compote again! I loved it, too. And I love that you didn’t just stop at one thing. When I turn my oven on I tend to go the whole hog and bake up a bunch of stuff, too…and then not use it again for a week 😛
    The tofu looks fantastic!

  9. Brittfit says:

    amazing photography as usual..and coconut tofu??? sounds delish!

  10. all of it looks delicious! so glad you made it 🙂 i still have a little extra “filling” to spread on goodies… as for the cupcakes- i made them again friday, and they’re gone. my family loves them ! yesterday i made a strawberry rhubarb crisp that i’ll post about soon, can’t get enough of rhubarb these days 🙂 have a great monday!

  11. Looooove the pancakes, but I gotta say I’m a bit iffy on the rhubarb. I’ve had some pretty bad experiences with it in the past, so it’s not up there on my list of favorite foods. Still, everything you make is so darned tasty looking, so I’m gonna trust your judgment 😉

    Best thing I ate this weekend was def. the tiramisu cupcake I shared with my dad for Father’s Day. Swoooon. I think I dreamt about it…

  12. Kelsey says:

    oh my goodness! I love rhubarb–so genius to put in on pancakes! YUMMMM!

    and that tofu does look heavenly. you’re really in it to win it–I love it! 🙂

  13. janetha says:

    I have seen that precubed tofu but never purchased it because i wasn’t sure how drained it would be.. looks like it works out well, though! I just caught up on about 8 of your posts. Congrats on the domain switcharoo. One thing I noticed is that your photos are HUGEEEEEEEEEEEE in Google reader now. Not sure if that had to do with the switch?

    We got some rhubarb strawberry jam from the market last week–it’s so good! Or it WAS so good. It’s gone now. I would love to try to make my own.

    One last thing, my WWF chat isn’t working! I kept trying to message you and it wouldn’t let me.

    • kissmybroccoli says:

      I know! I’m trying to see what I can do about the pics…I have no idea what’s causing it as I’m not doing anything different from before! Grr!

      Girl, I am so behind on your posts too! Forgive me as I play catch up! 🙂

      My WWF chat has been a little spotty too. It keeps telling me to check my internet connection?? Weird!

  14. Anna says:

    I kinda wish you had photo’d it on the floor… just to make a point, haha. But you probably made a wise decision with the whole plate thing. The other thing is, you’ve given me serious rhubarb-envy – the raspberry-rhubarb sauce sounds fantastic, I might try it with strawberries, a la strawberry & rhubarb pie…

  15. I’m all for delicious casualties! =) omg girl these look so so so good!

  16. kissmybroccoli says:

    I did! I snuck a piece while I was chopping it up…yeeeeeeeeeeeee-ick! Soooooo bitter! Sweetener is definitely a MUST!

  17. Wow, that pre-cubed tofu looks amazing! I will have to keep my eye for that in our local stores…looks like all the pressing is done for you 🙂

  18. I’ve never tried rhubarb before- I’m so curious to see what it tastes like! I have a serious craving for pancakes now. I can’t even remember the last time I had some!

    • kissmybroccoli says:

      *GASP*!! I can’t believe you told me that! Um, Kate…I’m not sure if we can be friends anymore. Please go fix some pancakes and then come back to me! 😉

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