Rhubarb: color flavor and kitchen versatility
Rhubarb adds bright color and nutrition with high vitamin C and K content and low calories. The piece explores its pie plant reputation, uses in sweet and savory dishes, pickling and cocktails, historic roots, and price Spot checks show $2.99 a pound at Kuhn's versus $5.99 at Giant Eagle.
MENTIONED IN THIS ARTICLE
China
Rome
Kuhn’s
Giant Eagle
Rhubarb Honey Glazed Chicken and Conserve Recipes
A collection of rhubarb based recipes including a rhubarb syrup for cocktails, Pineapple Rhubarb Strawberry Conserve with boiling and canning steps, roasted rhubarb salad with walnuts and goat cheese, a savory rhubarb chicken dish with thyme and white wine, and a shrimp recipe with rhubarb Hoisin glaze. Sources include The Bettleburg Farm Cookbook and Sunset magazine.
MENTIONED IN THIS ARTICLE
Bettleburg Farm
Tea infused rice and noodles with hojicha notes by Kuniko Yagi
Chef Kuniko Yagi, former Hinoki & the Bird and Sona, champions hojicha tea in cooking. She pairs tea infused rice, noodles, and desserts like creme brulee and chiffon cake, plus shortbread cookies, delivering nutty earthy flavors with plant based appeal. Even baby-hood hojicha lover.
MENTIONED IN THIS ARTICLE
Kuniko Yagi
Hinoki & the Bird
Sona
Japan
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Greece
Maria Eliza Rundell
Larry Roberts
Pittsburgh Post-Gazette
Gretchen McKay
Blue Ribbon Canning
Brian Nicholson
Sarah Huck
Melissa Clark
New York Times
Sunset Magazine