Rhubarb, Rhubarb, Rhubarb!

Friday, June 2, 2017 6:15-8:45 PM

Rhubarb is one of New England’s best-kept secrets, a vegetable often used as a fruit that vibrates with color and avor. Tinky Weisblat didn’t care for it as a child—but she is now a convert, and she will convert you, too. In this class we will use this tangy, versatile spring crop to make both sweet and savory dishes. 

Instructor: Tinky Weisblat 

In stock
Rhubarb, Rhubarb, Rhubarb!

Rhubarb Salsa Blanched rhubarb combines with onion, ginger, garlic, peppers, honey and lime juice for a treat that works with chips or crackers and cream cheese

Rhubarb Tea This refreshing iced beverage is a little sweet and a little tart

I Got Rhubarb This Gershwin-inspired main dish pairs rhubarb with sautéed chicken and thyme, served with buttered noodles

Sparrow Grass à la Bambi Asparagus, known as “sparrow grass” in colonial times, is the perfect companion plant to rhubarb; the plants come into season at about the same time. This quick sauté adds garlic, lots of black pepper and feta cheese to the green spears

Rhubarb Crumble Easier than pie and lighter than a crisp 

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The Baker's Pin 34 Bridge Street Northampton, MA 01060 Phone: (413)-586-7978