Friday, May 02, 2014

Rhubarb, too

Strawberries are a few weeks away but rhubarb is here today. Fellow foodie Emily Teel suggests using sweet storage apples with rhubarb in cakes or pies. Mark Bittman has an easy recipe for rhubarb-orange soup as a whipped cream-topped dessert. The rhubarb in photo was at Countryside Farm & Bakery's Fairmount market stall yesterday.

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