It's Rhubarb time

Life's Little Rhubarb Cookbook: 101 Rhubarb Recipes, by Joan Bestwick. Besides offering recipes for pies and a host of other old-fashioned desserts, Joan Bestwick shows how to serve rhubarb from breakfast to dinner--before dessert. She offers cinnamony muffins with a dollop of peach and rhubarb filling in the center, easy Rhubarb Chutney to serve with cottage cheese at lunch, refreshing Rhubarb and Lemon Punch sweetened with pineapple juice, and for a midafternoon treat, a "pizza" of rhubarb puree on a flattened pie crust dotted with strawberry "pepperoni," dried black cherry "olives," and a shower of grated white chocolate "cheese." More

Rhubarb was considered a vegetable until a New York
court ordered it to be considered a fruit in 1947.

No comments:

Post a Comment