If you ever come to Germany you’ll find a lot of people going crazy over rhubarb and (white) asparagus. You probably won’t understand it. So here’s why: we only get to eat these two vegetables for a short time.

This vegan ice cream comes with a huge surprise: The addition of unrefined cocoa butter makes it taste quite a bit like chocolate.

This cake has a creamy cheesecake layer, a flaky and crispy crust, and a lovely, slightly tart rhubarb topping. It’s lovely for a spring garden party because it looks quite elegant, I think. But of course you could also just eat it on your couch as a treat to yourself. If you don’t have rhubarb, you could choose another kind of fruit. Berries would be best here.

This bread such an amazing flavour and a crumb that is airy and incredibly soft. The texture reminds me of cotton candy. Also, it’s how I remember really good brioche.

These Vegan Chai Hot Cross Buns are made with whole spelt flour and chai spice. They are soft and fluffy ans can be frozen and thawed.

An egg-free Citrus and Poppy Seed Pound Cake recipe that is moist, super easy to make and has a decent amount of poppy seeds.