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The joys of rhubarb

My first encounter with rhubarb wasn’t promising: I was around seven and ate a chunk off the ”vine.” It was ultra-tart. I had friends who loved it straight that way but not me! I don’t like it too sweet but I do like some sweetness.

Since then I’ve come to love rhubarb stewed, in pies, cakes, crisps, crumbles, pies and jams. I’m trying savory glazes for meats and vegetables now, too. It’s hard to go wrong.

Not everyone is a fan. An Irish friend remembers his mother peeling rhubarb and using it in many dishes, but he never developed a taste for it. After many years, he ga… Read More