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$6.30The Story
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, eventually becoming a favorite baking ingredient and known stateside as the “pie plant.” Today, it’s considered a superfood thanks to its high levels of vitamin C, 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 classic 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.
- 160 pages
- Softcover
Description
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, eventually becoming a favorite baking ingredient and known stateside as the “pie plant.” Today, it’s considered a superfood thanks to its high levels of vitamin C, 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 classic 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.
- 160 pages
- Softcover
