Comments on: Rhubarb Splendor — La splendeur de la rhubarbe

By: Béa

Béa — Sun, 15 Apr 2007 13:03:17 +0000

I am just like you all. Love the pink color of rhubarb! And the acidic taste it has. Great idea to not peel it to keep the color Holly. Especially for when the rhubarb is very young and tender. And Sophie, yes les fraises et la rhubarbe, a classic, but so good, isn’t it??

By: Jelena

Jelena — Sat, 14 Apr 2007 21:29:43 +0000

I’ve never had rhubarb before. I’ll make a note to try it, since it comes highly recommended.

By: Sophie

Sophie — Sat, 14 Apr 2007 20:17:02 +0000

La semaine est passé si vite, j’ai plein de choses à lire chez toi. La rhubarbe, j’ai mis du temps avant de l’aimer mais maintenant c’est vraiment de l’amour. Ave des fraises et du riz au lait, c’est extra, par exemple.

By: almost vegetarian

almost vegetarian — Sat, 14 Apr 2007 20:04:45 +0000

It’s funny, I loathe beets for exactly the same reason I adore rhubarb: both are link. I suppose pink in a main dish is just wrong while pink in a dessert is acceptable, nay, desired. Just looking at your rhubarb, and how lusciously pink it is, confirms my thinking. And, of course, makes me hanker. For rhubarb. But of course!

Cheers.

By: Rasa Malaysia

Rasa Malaysia — Sat, 14 Apr 2007 17:19:44 +0000

I have never tried rhubarb, I guess this is a “western” ingredient in my culinary mind so I don’t know what to do with it. But the color, oh, the color is soooo pink and so sweet looking.

By: peggy

peggy — Sat, 14 Apr 2007 09:11:25 +0000

j’adore la rhubarbe, j’ai hâte de voir ce que tu vas en faire!!!!

By: esther

esther — Sat, 14 Apr 2007 08:31:03 +0000

Oh, I totally agree. I have been counting the days and cannot wait to pick some up tomorrow at the market. When I was young, my parents had three huge plants in the garden including white and green rhubarb. I miss the easy access and sheer quantity! I think a strawberry rhubarb crumble will be showing its face very soon.

By: jennie

jennie — Sat, 14 Apr 2007 07:52:36 +0000

Bea, bought some wonderful rhubarb at the farmers market this morning. I tend to wipe it down with a wet cloth and cook it with sugar and a vanilla bean and NO water – its so good!

By: Rosa

Rosa — Fri, 13 Apr 2007 22:54:33 +0000

I’m exactly like you! I love rhubarb and also used to suck on it when I was a kid (I dipped it in sugar, though)…
I’m really happy that it’s back, because one of my favorite tarts is made with rhubarb.

By: Holly

Holly — Fri, 13 Apr 2007 11:37:37 +0000

Tsch, I only just finished some rhubarb muffins and now I’d quite like more.

I was reading a 1940s book on cooking during wartime, earlier today, and it included the advice that you shouldn’t strip the red skin off your rhubarb, because you lose valuable food with the colour. It seems quite staggering that anyone would have wanted to get rid of the colour.