Rhubarb Ricotta Croissants

Rhubarb Ricotta Croissants | www.purplehousecafe.com

 So I was doing a bit of reflecting the other day, thinking about blogging, and why I’m here, what I want to say and what it means for me to be here.

And I realized that, aside from my friends who just so happen to follow me here, I’m not really sure who you are.  You occasionally comment, and sometimes share how you can relate to the stories I tell, or which recipes you’ve tried.  Sometimes those comments lead me to your website, where I find that you are telling compelling stories and taking beautiful photographs of your own.

But sometimes not.

Rhubarb Ricotta Croissants | www.purplehousecafe.com

So, all this to say, we talk all about me on this site – my thoughts, my experiences, my favourite foods, my stories – but I would like to hear about you.

Indulge me in the comments box below:  What’s your name?  Where are you from?  Do you have kids or pets or dogs or hamsters?  What do you like making in the kitchen?  What do you like eating?  Which are your favourite blogs to catch up on on a rainy day?  What’s the thing that makes you who you are?

Thanks.  It’s nice to meet you.  I’m so glad you’re here.

Rhubarb Ricotta Croissants | www.purplehousecafe.com

I used the same croissant recipe for these as I did for my first croissant experiment, the one where I filled them with goat cheese, pistachio and chili honey.  For the filling, I boiled down 3 cups of chopped rhubarb with 3 tablespoons of sugar.  I wanted the rhubarb to retain enough tartness to cut through the buttery dough.  I filled each croissant with about a tablespoon of ricotta and a tablespoon of the rhubarb mixture before wrapping them up.  

If you’ve never tried making croissants before, it’s definitely something to cross off your culinary bucket list.  They’re not hard, but they do require a lot of rising and waiting, rising and waiting.  It’s a good project for a rainy day.



6 comments on “Rhubarb Ricotta Croissants

  1. Hi Jess,
    I sometimes feel badly that I enjoy your site and recipes so much and yet have failed to leave a message until now. I work as a nutritionist in New a Glasgow, NS. I love to cook and teach others the joy of cooking. I have cooked with kids and seniors and learn from all. This time of year I dedicate time to a community garden where I grow food for those who can’t always afford veggies. I do simple food demos with the garden harvests and give out the ingredients to those who want it.

    • Hi Kelley! Thanks so much for reaching out and introducing yourself! It sounds like you have an awesome job and I’m so happy you’re out there sharing your love of great food with others! Don’t be a stranger ;o)

  2. Well, you know SOME stuff about me but here goes – I’m a photographer, I work as a food stylist, I have a house in the ‘country’ (25km from the Halifax waterfront), 2 diabetic cats, I’ve been pegged as a people person but really, I’m an introvert, I love to garden and eat ice cream for breakfast. So there! Maybe a few things you didn’t know? 🙂

    • Thanks Kelly! I think I knew a few of those things, but not everything. I had to look after my mom’s friend’s diabetic Siamese cat when she went away on business when I was a kid…I didn’t exactly need therapy to deal with the trauma but…it probably wouldn’t have gone amiss….

  3. My name is movita and I like frosting, stories about bodily functions and cat videos on youtube. I love blogging, and I love that it helped me find you. I think the internet is the best invention ever. (Aside from sprinkles and buttercream, of course.)

    • Yaaaaayyyy!! I think also, ahead of the internet and trailing shortly behind sprinkles and buttercream should be chocolate. Maybe pastry cream too. Pie? Ice cream. Costco hot fudge sundaes with the plastic-y sauce. Wine. Also wine. Douuuuugggghhhnnuttts…..

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