I look forward to rhubarb season all year! We typically eat rhubarb in pies or crisps, but I wanted to try my hand at a simple jam. To my surprise, it turned out way better than I'd hoped! Perfectly sweet and tart. Oh man, it's so good...and it's only four ingredients!

Lately, I’ve been craving the flavors of zucchini bread without the bready or muffiny bulk. So, I thought I'd try my hand at turning classic zucchini bread into bite-sized gems of cookieness! Enter these grain-free Zucchini “Bread” Cookies with coconut, chocolate chunks and bits of hazelnut.