
Rhubarb: Reviving An Old Favorite
NO WONDER RHUBARB IS NICKNAMED THE “PIE PLANT”—say “rhubarb” and most people automatically think “strawberry rhubarb pie.” If that’s the limit of your experience (or your imagination), the versatility of
NO WONDER RHUBARB IS NICKNAMED THE “PIE PLANT”—say “rhubarb” and most people automatically think “strawberry rhubarb pie.” If that’s the limit of your experience (or your imagination), the versatility of
Agnes Devereaux / The Village Tea Room 3 quarts Ingredients 6 pounds rhubarb 3/4 cup sugar 1 1/2 cups Widmark clover honey 1 1/2 cups dried cranberries 1 1/2 cups
Doris Clearwater Jones, Jones Farm Yields 2 loaves Ingredients 1 1/2 cups brown sugar 1/2 cup oil 1 egg 1 tsp. baking soda 1 cup buttermilk 1 1/4 cups whole
Agnes Devereaux, Village Tea Room The Village Tea Room mixes organic sparkling lemonade with this syrup and gin to make a Collins. You can also use lime or lemon juice
Yamuna Devi, The Art of Indian Vegetarian Cooking (Dutton, 1987) Pomegranate juice is a popular repast in India, this combination of rhubarb and pomegranate is brilliant in color. Both fruits
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Living and working in the Hudson Valley, I regularly find myself thinking about my next meal as I’m finishing up the one in front of me, and that’s especially true
Hudson Valley Restaurant Week is back this October 28 to November 10!