Ready for Rhubarb
Is rhubarb one of those vegetables that you're never quite sure
how to handle? According to the Country Living Entertaining website,
rhubarb was so often used in the Spring's first pies that it came
to be known by the nickname pieplant.
One simple suggestion: Remove leaves, if any, wash stalks, and
without peeling, cut into one-inch pieces across. Put into saucepan,
adding a smidgen of water, steam on high heat for 2-3 minutes, shut
off flame and let cool without stirring. Add sugar or honey, a dash
of lemon or vanilla extract, and stir carefully, keeping pieces
in that delicious sauce alone, or mixed with fresh strawberries.
For something more exotic, the same website lists a wide variety
of ways to use rhubarb, including recipes for short ribs with Asian-rhubarb
sauce, rhubarb-almond muffins, and pork tenderloin glazed with a
spicy rhubarb chutney.
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Turtle Bay Association is a nonprofit (501c3) community
224 East 47th Street, New York City 10017
Fax (212) 751-4941