You are browsing the archive for Rhubarb.

Use rhubarb to add a little sauce to pork tenderloin

April 2, 2013 in The Daily Republic

An import from England, rhubarb was known in 19th century America as “the pie plant” because that was where it usually ended up in pies, often paired with strawberries. But the rhubarb’s acidity makes it a splendid ingredient in savory dishes, too. Continue Reading

Shots in the Dark: How do you get respect?

February 26, 2013 in The Dickinson Press

Do you have trouble earning respect? Don’t feel bad because I know something that has an even tougher time and it does a whole lot more than you, me, Bob the milkman, Ed the dentist, House Speaker John Boehner, John Kerry, LeAnn Rimes and Joe Biden, the oldest man ever, combined. Continue Reading

MARILYN HAGERTY: Dear Shirley: Rhubarb shows up in cookies, scones, milkshakes at annual festival

June 6, 2012 in Grand Forks Herald

Dear Shirley, Remember when you bought some rhubarb in Tucson and as you checked it out another shopper asked, “Where did you find that red celery?”
Well, everybody in Grand Forks knows the difference! Especially this week. That’s because the annual Rhubarb Festival is coming up Saturday at University Lutheran Church. Continue Reading

Rhubarb tips

May 16, 2012 in Grand Forks Herald

- Choose stalks that are firm and crisp with glossy skin that is free of blemishes. Check both ends to make sure they aren’t dried out. Continue Reading

CHEF JEFF: Laying claim to rhubarb

May 16, 2012 in Grand Forks Herald

Sometimes, I have the impression that people around here and in the Midwest in general lay special claim to rhubarb. I do. Continue Reading

Stalking rhubarb: A dreamy dessert just in time for summer

June 8, 2011 in DL-Online

How many rhubarb pies, cobblers and crisps can a person eat? At my house, it would be quite a lot, actually.
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