Little Tastes of the Dahlia- Rhubarb by Robyn Wolfe, Marketing
Last night we did a “Little Taste of the Dahlia” featuring rhubarb. Tim Richter,a fifth generation farmer from Richter Farms in Puyallup talked to us about growing rhubarb. Plus he brought rhubarb starts for all the attendees. Take a look at the rhubarb plants in this photo. Aren’t they gorgeous!
We started with a rhubarb bellini, which was delicious. The next taste was two sticks of raw rhubarb- one to dip in sugar and one to taste plain. (Tim told us stories of eating raw rhubarb dipped in sugar as a child growing up on the farm). Dahlia Chef, Brian Walczyk, served smoked trout with tarragon pancakes and a little brunoise (tiny dice) of raw rhubarb on top. Executive Pastry Chef, Garrett Melkonian, dazzled everyone with an amazing pavlova with rhubarb confit.
I’m taking my rhubarb plant home to put in the garden, plus I’m potting up a tiny one for the sunny kitchen window in the Tom Douglas office. Doesn’t rhubarb jam sound delicious?
(Editor’s note: here’s an interesting article about Washington rhubarb farmers in The News Tribune. The good new is: “lousy weather is good for rhubarb.” The bad news is: local rhubarb may be on the endangered list. Washington Rhubarb Growers Association says there are now only 5 major growers and 10 farmers, down from 100 rhubarb farmers sixty years ago. So, support Washington’s rhubarb farmers and be sure to ask for local rhubarb when you go to the supermarket.)
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