FACES OF SAC>
ADVERTISE>
CONTACT US>
SUBSCRIBE>
DIGITAL EDITION>
BEST OF SACRAMENTO     GOODIE BAG     SPECIAL SECTIONS     NEWSLETTERS     RESTAURANTS     WINE     LOCAL EATS
Rhubarb's in Season: Time for Pie (and More)


Posted on March 11, 2013


 

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

PARTY PICTURES

Crocker Ball at the Crocker Art Museum 2016

Crocker Ball at the Crocker Art Museum 2016

Published: Tuesday, December 6, 2016

Edit ModuleShow Tags