We closed our shop on 12/30/22. THANK YOU SO MUCH for 19 years of support for Les Madeleines. Please visit our new project, Chez Nibs.

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216 East 500 South
Salt Lake City, Utah

We are closing on 12/30/22. Thank you for 19 years of support. We’ll keep you updated for future projects.

rhubarb….a new appreciation


It’s almost summer.  All kinds of fruit are coming back into season.  Finally.  Don’t get me wrong, I love citrus (a lot) and apples and pears, but after 5-6 months of only that and caramel, chocolate and nuts, a girl wants some color back in her world.


Rhubarb has color in spades.  I confess it’s not ever been my favorite, but tasting it again this year, I have a new appreciation for it. Usually I put it with berries for just an element of tartness, but last year I decided to let the rhubarb be the star.

I made rhubarb jam.  Not rhubarb-strawberry. Not rhubarb-kumquat.  Just rhubarb, well almost just rhubarb. I will confess I added a hint of ginger, but not enough to take over.  I think it made it taste more rhubarby.

I like it.  I like it a lot in fact.  It’s a pretty, delicate, pale pink color. Hard to believe the vibrant red it was when I put in the pot.  We’re serving it on crêpes an once in a while in a toaster tart.