A handy little cookbook that puts the humble rhubarb in the spotlight.
There’s more to rhubarb than you thought. The distinctive plant was initially used as an herbal medicine, and it eventually became a favorite baking ingredient and was known stateside as the “pie plant.” Today, it’s considered a superfood thanks to its high levels of vitamin C and K and fiber.
In over sixty recipes, food journalist and author Nina Mukerjee Furstenau takes readers on a journey through the extensive applications of the tart red stalk. From classics desserts like strawberry-rhubarb pie to savory main dishes, plus preserves, relishes, and even drinks, the best-dressed member of your garden shines in ways you never would have dreamed of.
Author: Nina Mukerjee Furstenau
Binding Type: Paperback
Publisher: Belt Publishing
Published: 04/01/2025
Series: Cookbooks
Pages: 160
Weight: 0.38lbs
Size: 7.03h x 5.30w x 0.41d
ISBN: 9781953368980
Language: English
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