LOCATIONS>
ADVERTISE>
CONTACT US>
SUBSCRIBE>
DIGITAL EDITION>
BEST OF SACRAMENTO     GOODIE BAG      MASTERS CLUB MEMBERS     NEWSLETTERS     WEDDINGS     RESTAURANTS     WINE
Rhubarb's in Season: Time for Pie (and More)


Posted on March 11


 

My heart soared the other day when I spied a sprightly pink pile of rhubarb brightening up the produce section of the grocery store. A tart, delicious harbinger of spring fruits such as strawberries and cherries, the appearance of rhubarb is a signal that winter is coming to an end. This old-fangled vegetable has been cherished by generations of good cooks as a delicious pie filling (I like to combine it with wild blueberries, Bing cherries or even apricots when I make pies) but it’s also wonderful in cobblers, strikingly-colored upside down cakes, a light and refreshing British fool, rosy pink sorbet or simply tossed in muffins or scones for a tangy pop to the palate. If you’ve had your fill of apples, pears and citrus fruits this season, it’s time to give rhubarb a whirl. 

 

Subscribe
Edit Module
Edit Module
Edit Module
Edit ModuleShow TagsEdit ModuleShow Tags

SNAPSHOTS

The United Cerebral Palsy Association of Greater Sacramento's 2015 Humanitarian of the Year Award Dinner

The United Cerebral Palsy Association of Greater Sacramento's 2015 Humanitarian of the Year Award Dinner

The United Cerebral Palsy Association of Greater Sacramento's 2015 Humanitarian of the Year Award Dinner held Wednesday, May 6, 2015 at the Hyatt Regency. The event honored the work and contributions of Garry Maisel, President and CEO of Western Health Advantage.

Published: Thursday, May 21, 2015