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How-To

Bright, Tart Rhubarb Desserts

The distinctive flavor of this (surprise!) vegetable is a welcome tonic after the long, beige reign of winter

Fine Cooking Issue 14
Photos: Mark Thomas
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You could just skip to the end of Stewart’s article and start making the rhubarb recipes she presents, but you’d be cheating yourself. Stewart’s piece tells you a number of useful things about rhubarb, and some of them are quite surprising. She knows what field-grown rhubarb’s growing season is–and tells you that, yes, there is also hothouse rhubarb–and what good stalks of each type should look and taste like. She tells you how the stalks and leaves that you buy should look; how to wash, dry, and trim the stalks; and how to store them until ready for use. Recipes include: Rhubarb-Raspberry Galette; Rhubarb-Ginger Fool; Rhubarb Compote with Oranges & Figs; and Apple-Rhubarb Crisp.

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