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Sunday, May 29

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Recipe Mon May 31 2010

Putting Rhubarb to Use

Rhubarb TorteI made my first trip to the Green City Market this past weekend and couldn't help notice that nearly every stand was selling rhubarb. I picked up a few stalks with the intention to convince any rhubarb skeptics that it is, in fact, delicious.

My mom and my grandma both grew rhubarb in their gardens and, as I kid, I hated it. Sometime in the early 90s, something changed and I began to appreciate the vegetable for its beautiful colors and eventually, I began to like its taste. The turning point for me was my grandma's recipe for Rhubarb Torte.

The next time you come across rhubarb at the farmer's market or in the grocery store, pick up a few stalks and give this recipe a try.

Rhubarb Torte
A recipe from my Grandma

1/2 cup shortening
1/4 cup sugar
1 1/4 cup flour
1 egg yolk
1 tablespoon milk

3 cups cut rhubarb (I sometimes substitute one cup of rhubarb for strawberries)
2 eggs + the left over egg white from the crust
1 cup sugar
1 cup heated milk
Dash of salt

Cream shortening, sugar and egg yolk. Mix well, stir in the flour and milk and blend well. Pat into an 8x8 pan, building the sides up evenly. Combine egg white with the two eggs and beat well. Stir in sugar, salt and heated milk. Mix well and pour over rhubarb, which has been laid in the crust-lined pan. Bake at 350 degrees for one hour and 10 minutes or until knife inserted in center comes out clean.

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vincent / June 2, 2010 4:08 PM


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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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