Rhubarb is nicknamed “pieplant” due to its popularity in pies, but it also works well in savory dishes. The heart-shaped, wide-veined leaves are concentrated with oxalic acid which can be highly toxic. Learn a little about its history, health effects, varieties, selection, and how to store it.
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Food Quote of the Week
"As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again." --Leslie Newman
"Browning meats and vegetables enriches the flavor of soups and stews. Try adding 1 teaspoon sugar to the fat, then heat, stirring often until the fat is hot. The sugar caramelizes and gives everthing a beautiful color and flavor with neglible sweetness."--Sharon Tyler Herbst
Food Blog Spotlight
Food Wishes Video Recipes with Chef John
For the best recipe videos delivered with a salty dose of wit, you must visit this site! It's one of my all-time faves.
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