Many know rhubarb thanks to a shockingly tart introduction in
childhood, likely countered by dipping the stalk in sugar, or as
simply "the pie plant," a worthy component of custard or
mixed-fruit pastries. Why not expand the concept beyond those
idyllic, long ago summer days? A s ingredients and techniques have
evolved to suit modern tastes, so too have opportunities to
showcase this oft-overlooked vegetable. In Rhubarb Renaissance,
seasoned writer and baker Kim Ode invites us to join her in
celebrating rhubarb as one of the great flavors of
In a lively re-introduction to this versatile vegetable, more
than fifty creative recipes highlight uses from savory to sweet.
Notes on rhubarb's historic medicinal uses, preservation advice,
and kitchen basics including foundation recipes for roasted rhubarb
set up a selection of appetizers, entrees, desserts, and breads.
Expand your repertoire with clever concoctions such as Rhubarb Corn
Fritters, Turkey Tenderloins with RhubarBQ Sauce, Spiced Couscous
with Rhubarb and Figs, or Chop-Chop Sweet and Sour Stir-fry. More
familiar applications are offered with a slight--and tasty--twist:
Salted Caramel Rhubapple Pie, for example, or Zucchini-Rhubarb
Bread. With these delectable combinations and more, Rhubarb
Renaissance reinforces memories of grandma's kitchen but also
inspires delight in the stalk's place at the contemporary
Kim Ode is a feature writer for the Star Tribune's Source
section and the author of Baking with the St. Paul Bread Club.
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