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
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
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
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
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
by DL-Online
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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