Rhubarb and I got off to a rocky start. One day, as my mother began to make a strawberry rhubarb pie, I snuck a slice of rhubarb from her prep bowl. My ten-year-old self expected fruity sweetness, not the puckery sourness that greeted me. Until then, the only other culinary betrayal of this magnitude I'd experienced was the time I grabbed a piece of unsweetened chocolate from the cabinet. In both cases, I could not understand why in the world someone would bake with such awful-tasting ingredients.
Now, of course, I know better. And each spring I look forward to the arrival of rhubarb at the market.
A friend recently made me a mug of spicy hot chocolate. It was so tasty that a few days later, I was craving the flavor all over again. That's when I decided to recreate the spicy hot chocolate in cookie form. . . .
You guys loved the "Common Cracker" recipe I posted last week. Here's my recipe for saltines. Like common crackers, they go perfectly with a bowl of hot soup! (I even love eating them on their own!) . . .
When Jenn Moeny posted a recipe for rice-free and gluten-free graham crackers on Facebook, I knew I wanted to share it with you. She graciously agreed to write a guest post---and share her amazing recipe! Take it away, Jenn! . . .