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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

Rhubarb and Dried Cranberry Chutney

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

Whole Wheat Rhubarb Bread

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

Rhubarb Collins

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

Rhubarb and Pomegranate Refresher

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

Hudson Valley Restaurant Week is back this April 8-21!