Comments on: Muscovado semifreddo, roasted rhubarb, shortbread crumbles

By: {shall we eat something?} :: eating with sylvie | {a place for twiggs}

{shall we eat something?} :: eating with sylvie | {a place for twiggs} — Fri, 24 Jun 2011 13:30:13 +0000

[…] {muscovado semifreddo and roasted rhubarb with shortbread crumbles} by ashley of {not without salt} – the tart flavor of rhubarb and brown sugar are beautifully paired in this semifreddo (a frozen mousse). as ashley tells us this dessert offers “the satisfaction of ice cream without the chilling and churning. […]

By: Salad for Supper: Rhubarb | Seattle Seedling

Salad for Supper: Rhubarb | Seattle Seedling — Mon, 23 May 2011 03:15:01 +0000

[…] never thought about roasting rhubarb until I saw this post, but I’m so glad I know about it now. It’s a fantastically simple and effective […]

By: Ashley Rodriguez

Ashley Rodriguez — Fri, 13 May 2011 04:27:11 +0000

Ashley – So glad you found it. Great name by the way. 😉 You can definitely serve it cold or gently rewarm it before serving. I do like the cold semifreddo with the warm rhubarb but either way it is delicious.

By: Ashley B

Ashley B — Fri, 13 May 2011 04:25:26 +0000

Hi! Just found your blog, it’s great. I had a question about the rhubarb, can I roast it ahead and serve it cold, or should it be warm when served with the semifreddo?

By: Anne Marie

Anne Marie — Tue, 03 May 2011 20:53:41 +0000

I am a little late to this post and VERY late to your blog. I found you through the Saveur awards trying to check out blogs that I had not read yet. May I tell you that you had me first with the very picture and absolutely fabulous and unique dessert idea. However, your post really spoke to me on a personal note. I am at home with my two little ones, alone even though many of my closest friends live nearby and it is lonely, no matter how wonderful. Also trying to carve out a new career after just finishing my PhD and just started my own food blog a couple of months ago. So fun. I cannot wait to explore more of your site. (Sorry, I am realizing I should have just sent you an email with all of this.) Good luck with the awards.

By: travis

travis — Mon, 02 May 2011 20:23:03 +0000

I’ve only ever had rhubarb in pies, but this looks very intriguing. Might have to try this out… Thanks!

By: snippets of thyme

snippets of thyme — Fri, 29 Apr 2011 22:34:11 +0000

I just discovered rhubarb! I posted an article a few days ago on a the poached rhubarb with sabayon cream from Martha Stewart’s April issue. I love it now but unfortunately, its not easy to find in the South.

By: Allie

Allie — Thu, 28 Apr 2011 23:55:45 +0000

This was soooo delicious in your class last week. Since my Mom wasn’t able to make it, she’s having Lisa and I re-do the class for her. We’ll see how it goes:)

By: Dana

Dana — Thu, 28 Apr 2011 21:17:10 +0000

Yes please and yes please some more. Next time you guys are brainstorming on desserts, can you please call me over to taste? Gorgeous shots, Ashley.

By: Connie

Connie — Thu, 28 Apr 2011 18:36:34 +0000

How I do love rhubarb season. And its great to see a semifreddo, which has somehow eluded me for a few years!

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 28 Apr 2011 00:24:37 +0000

Thanks for the heads up Haley. We didn’t notice it on our end but I’ll look into it. Really appreciate you telling me.

By: Alexandra Rogers

Alexandra Rogers — Wed, 27 Apr 2011 16:50:21 +0000

This looks amazing. I cannot wait to try it!

By: Haley

Haley — Wed, 27 Apr 2011 13:52:40 +0000

Not sure if I’m the only one, but the last 2 times I’ve gotten your posts emailed to me there is a fuzzy black area along the left side of the page…like maybe there is an ad on top of your text that is running along side the pictures. When I come to your site it’s fine but the last 2 emails have had it. Just FYI in case others are having this problem.

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 26 Apr 2011 21:39:36 +0000

SeattleDee – Think of Muscovado like a REALLY dark brown sugar. The flavor is very strong molasses but softer than if you actually used molasses.

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 26 Apr 2011 21:28:09 +0000

Thanks Sam. Welcome!

By: bianca

bianca — Tue, 26 Apr 2011 19:02:47 +0000

A strong community with which to share ideas and inspiration is key to a fulfilled life. I, like you, count myself lucky to have such a wonderful legion of friends and supporters.

Lovely recipes and photos, perfect for the summer that is sure to debut soon!

By: Katrina

Katrina — Tue, 26 Apr 2011 18:37:33 +0000

This is a lovely recipe – so innovative! Beautiful post too, I love your writing 🙂

By: sam henderson

sam henderson — Tue, 26 Apr 2011 17:06:33 +0000

Holy Toledo! That looks SO good. Three of my favorite things all in one delicious dish. I am so happy to have stumbled upon your site.

By: SeattleDee

SeattleDee — Tue, 26 Apr 2011 16:23:37 +0000

What a lovely post – the birth of a recipe and your shared musings on community and connection. Now if I only knew what makes muscovado sugar different from any other….

By: heather

heather — Tue, 26 Apr 2011 15:38:56 +0000

ohmygoodness – i want this right this second! maybe i can hold out & make it for my special mama for mother’s day :o)

this post is peppered with your usual openness & vulnerability. community is so crucial, and i loved the progression from the honesty of the sometimes lack of community to your connection with julie. and we all totally win with what your dreaming & scheming & chatting birthed! thank you, ashley! you are such a great writer, and i am totally blessed by your writing, cooking & creativity.