As a native Iowan for most of my life, rhubarb has been around forever. Funny, I've never considered it a vegetable, or even a fruit I guess, it was just rhubarb. Tart, crisp, and delicious in pies with strawberries, crisps, or freshly picked, raw, or dipped in sugar when we were kids. I've never poached it or even thought to add orange zest, but it does sound like the perfect marriage of flavors. Thanks for the ideas and wonderful recipe!
I live in Newfoundland. It’s technically spring but it’s been a particularly drizmal one, even for the middle of the North Atlantic. The rhubarb is just starting to grow and the strawberries....well they’d have to come from pretty far away at this point. But I’ll hold onto this with all my hope until spring actually springs here! Looking forward to it!
It sounds crazy to be intimidated by a vegetable, but rhubarb has always scared me. You've made it seem way more accessible. Thanks!
As a native Iowan for most of my life, rhubarb has been around forever. Funny, I've never considered it a vegetable, or even a fruit I guess, it was just rhubarb. Tart, crisp, and delicious in pies with strawberries, crisps, or freshly picked, raw, or dipped in sugar when we were kids. I've never poached it or even thought to add orange zest, but it does sound like the perfect marriage of flavors. Thanks for the ideas and wonderful recipe!
We’re so north that our season is 4 days in June so I felt this. I’ve always cooked it and now I know better. Boil and off. Thanks, Chef.
I live in Newfoundland. It’s technically spring but it’s been a particularly drizmal one, even for the middle of the North Atlantic. The rhubarb is just starting to grow and the strawberries....well they’d have to come from pretty far away at this point. But I’ll hold onto this with all my hope until spring actually springs here! Looking forward to it!