The first, slender shocking-pink stalks of January’s forced rhubarb have come and gone. And at quite a ticket. Did you take home a paltry bundle at exorbitant price like I did? If so, did you roast it to enjoy with slices of blood orange, or poach it gently under foil? Did you pair it with apples under a blanket of nubbly crumble and dig in with a spoon? Or did you stew it to silky strands with spoons of sugar and fold it into an airy cloud of whipped cream?
Read the rest of the post and get the recipe over at A Scot’s Larder.
17 thoughts on “Vanilla and Turmeric Polenta Cake with Roasted Rhubarb and Grapes”
Mmmmm! Polentaaaaa <3
So yummy! 🙂
Is it nice in taste? Do the other ingredients cover up the distinctive flavour of turmeric?
Good question: Yes! There is enough vanilla to neutralise the earthy taste.
Cant wait to try it 🙂
I like this use of turmeric since I don’t usually use it is sweet. And of course I love the roasted rhubarb as a side. And your new picture in the sidebar is beautiful – love the fresh pop of green color.
I made it into a crumble 😀 Love the combinations you come up with! That turmeric cake is so beautifully vibrant!
This looks amazing! I have just started blogging and my eyes have been opened to the many healthy creations possible!! 😀
Omg, I’m so hungry, waiting for my lunch break and this picture made my heart skip a beat. Lol I can almost feel the smell of this delicious polenta cake…I’m so hungry:(
I love your blog! It’s amazing! I recently made a WordPress blog, too. I’m always looking for new people to share my recipes with, so I would greatly appreciate it if you’d check it out.
where do you get all your recipes???
Made this cake this evening and it was great! As well as the fruit, served it with an orange and ginger cashew cream. Delicious!
I’m so glad you enjoyed the cake! Cashew cream is a good addition, too. 🙂
This looks so beautiful and yellow
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