A Quintessential Early Summer Ingredient Rhubarb is schizophrenic. Some call it a fruit, others a vegetable, which it technically is. Sunset’s New Western Garden Book calls it an uncommon vegetable used as a fruit in sauces and pies. The Joy of Cooking calls it a reasonable facsimile of fruit. Ouch! Here in the hardy zone of… Read More →
Rhubarb Crumb Cake By Andrew Zimmern Here in the upper Midwest we say thank you to anything edible that comes out of the ground as early as rhubarb. I can’t wait until the farmers market is heavy with the stuff, so can I cook down quarts of it to use in muffins, condiments and pies,… Read More →
My Best Recipes for Spring Produce I love hearty meals in a bowl as much as the next guy, but it’s time to swap out beef stew and chili for recipes highlighting fresh spring produce. Here in the upper Midwest, we love anything that comes out of the ground as early asparagus, morels, ramps and rhubarb. And… Read More →
