Hooray for Rhubarb/ by Shelley Lance, Blog Editor
You know it’s spring when the first slender, crimson stalks of rhubarb push their way out of the ground. Here’s rhubarb in my garden (above).
Here’s our pastry sous chef, Katharine (above), dicing up a case of rhubarb in the pastry kitchen in South Lake Union. I expect there must be rhubarb crisp or crostata or sorbet on the menus of the Tom Douglas joints by now.
Pastry chef, Garrett Melkonian, who’s working with me on the development of recipes for the upcoming Dahlia Bakery Cookbook, has lately been producing amazing desserts in Matt Costello’s kitchen at the Inn at Langley, as part of Matt’s gorgeous multi-course dinners. (This is a TDR almuni duo by the way, because Matt used to work for us also). Garrett texted me from the ferry with this photo (above) of his “snow covered rhubarb: jasmine poached rhubarb suspended in its own gelee, rhubarb sorbet, chocolate branches, crumbled salt and pepper meringue, tarragon, yogurt snow.”
RSS Subscribe
March 22nd, 2011 at 9:55 am
Over the weekend I was excited to see that mine is growing, too. Such a nice sign of spring and all the good food to come!
Brenda
March 24th, 2011 at 2:11 pm
Hi Brenda, What do you do with the rhubarb in your yard? (I usually make a pie.)