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By Rob Kasper, The Baltimore Sun | June 2, 2010
It isn't spring until you have swallowed some rhubarb. That is the way fans of this tangy plant feel, myself included. As soon as the crimson stalks show up in area farmers markets and the produce sections of a few grocery stores, we start thinking of ways to enjoy its unique, sour flavor. We make strawberry rhubarb pies, rhubarb cobblers, rhubarb crunches. Yet the other day I journeyed into a rhubarb pleasure zone that I had never visited before: rhubarb beverages. On a recent bright spring afternoon, I found myself sitting at the bar of Vino Rosina, a stylish new restaurant and wine bar in the old Bagby Furniture building in Harbor East.
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By Julie Rothman, Special To The Baltimore Sun | April 16, 2012
Aylene Gard from Columbia was looking for the recipe that she misplaced for her husband's favorite rhubarb custard pie. Jerry Fore from Towson sent in a pie recipe he says is guaranteed to please rhubarb lovers. The recipe came from his mother and is a family favorite. He says the filling can be covered with a lattice, extra pieces of pie dough, or just left plain as his mother usually did. Rhubarb or "pie plant" can be found from late winter through spring with its peak season from April to June.
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FEATURES
By Copley News Service | May 8, 1991
Rhubarb, an old-fashioned food from grandmother's table is being discovered again.Part of its new appeal is to the health- and environment-conscious consumer. Rhubarb contains calcium, potassium and vitamins A and C. And because it has abundant natural resistance to most garden pests, it can be grown pesticide-free.Although rhubarb is really a vegetable, it is traditionally prepared like a fruit, sweetened with sugar or some other sweetener to mellow its normally tangy flavor. It is most often served cold or at room temperature, but it can be served warm, too.Rhubarb sauceMakes 8 servings.
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | June 2, 2010
It isn't spring until you have swallowed some rhubarb. That is the way fans of this tangy plant feel, myself included. As soon as the crimson stalks show up in area farmers markets and the produce sections of a few grocery stores, we start thinking of ways to enjoy its unique, sour flavor. We make strawberry rhubarb pies, rhubarb cobblers, rhubarb crunches. Yet the other day I journeyed into a rhubarb pleasure zone that I had never visited before: rhubarb beverages. On a recent bright spring afternoon, I found myself sitting at the bar of Vino Rosina, a stylish new restaurant and wine bar in the old Bagby Furniture building in Harbor East.
FEATURES
By Eating Well magazine | April 26, 1995
An incorrect measurement was given in the Rhubarb and Strawberry Crumble recipe in the A La Carte section of The Sun yesterday. The correct amount of flour for the filling is 2 tablespoons.The Sun regrets the error.At the Eating Well test kitchen, we've explored some ways to use one of the most unusual but wonderful dessert ingredients, rhubarb. In Rhubarb-Orange Crepes, the slightly nutty flavor of buckwheat in the crepes pairs well with the tart rhubarb filling.Rhubarb-Orange CrepesServes 6CREPES:1/3 cup all-purpose white flour1/3 cup buckwheat flour3/4 cup 1 percent milk2 tablespoons sugar1 large egg2 large egg whites2 teaspoons vegetable oil, preferably canola oil1 teaspoon pure vanilla extract1/8 teaspoon saltFILLING:1 1/4 pounds rhubarb, trimmed and cut into 1/2 -inch pieces (5 cups)
NEWS
By ROB KASPER | May 14, 2008
Any day that starts off with a bowl of rhubarb is, in my opinion, one headed in the right direction. On a recent crystalline morning filled with promise and sunshine, I spooned up a rhubarb parfait. It was made with a touch of vanilla yogurt, a sprinkle of granola and a large serving of stewed rhubarb flavored with ginger. I also ate some rhubarb cake, which was delicious. But it looked more like coffeecake than the purplish "pie plant." Hard-core rhubarb lovers know that it is a vegetable and has a taste so tart that if served without the company of sugar, it can bring you to your knees.
FEATURES
By Rob Kasper | June 27, 2001
RHUBARB IS rarely glamorous. It seems to be most comfortable lurking on a fence-row, popping up, invited or not, every summer. It suffers from an identity crisis. It is a vegetable, yet it shows up at dessert. It looks like pink celery, but it has a tart taste and stringy texture. The leaves are poisonous, and the stalks usually have to be cooked with sugar before you even consider eating them, a step the rhubarb-wary never take. Yet rhubarb has friends in high places. One of them is Patrick O'Connell, the chef who, along with partner Reinhardt Lynch, owns the Inn at Little Washington in Washington, Va. The inn, about 120 miles from Baltimore, might be the best restaurant in the United States of America.
FEATURES
By ROB KASPER | May 6, 1998
ALL THE RAIN we have been getting lately is, according to folk wisdom, "good for the rhubarb." But on the other hand, the sunshine is also said to be "good for the rhubarb." There is probably a "cloudy-days-are-good-for-the-rhubarb" contingent as well.That is the way it is with fans of the weird red stalks. As long as the plant is pushing up out of the ground, they are happy.Rhubarb has many admirers. Both fruit and vegetable lovers claim it as one of their own. The ancient Greeks called it "the vegetable of the barbarians."
FEATURES
By Ellen Hawks and Ellen Hawks,Staff Writer | May 12, 1993
The request, "how to make rhubarb tea bread," came from Catherine W. Bosley of Cockeysville. "Please, does anyone have the recipe?" she wrote.Yes indeed, many did. Helen Lehman of Manchester, Pa., and Nancy A. Thompson of Baltimore responded with identical recipes which were chosen. Ms. Thompson's included a rhubarb spread, which she noted was very good with this bread.Rhubarb tea bread3 eggs1 cup salad oil2 cups brown sugar2 teaspoons vanilla2 1/2 cups finely chopped rhubarb1/2 cup chopped walnuts3 cups flour1/2 teaspoon baking powder2 teaspoons baking soda1/2 teaspoon nutmeg1/2 teaspoon ground allspice2 teaspoons cinnamon1 teaspoon saltBeat together the eggs, brown sugar, oil and vanilla until thick and foamy.
NEWS
By Stephanie Shapiro and Stephanie Shapiro,SUN STAFF | April 10, 2002
Rhubarb - even with loads of sugar, its tart and astringent flavor is an acquired taste. So there are those for whom rhubarb, also known as pie-plant, is more trouble than it's worth. And then there are those who welcome it as a sign of spring, as well as a tangy token of the past. "To me it is a very old-fashioned kind of fruit," says Madeleine Greene, a Howard County-based educator with the Maryland Cooperative Extension who remembers her grandmother cooking with rhubarb. Rhubarb resembles psychedelic celery, with stalks that range in hue from pale pink if grown in a hothouse to bright cherry red if grown in a field.
NEWS
By Jacques Kelly and Jacques Kelly,Jacques.Kelly@baltsun.com | June 6, 2009
Denied my rhubarb fix the previous week (all sold out), I toured three Baltimore farmers' markets in 84 hours to land this elusive vegetable. The rhubarb season is short and neatly overlaps with soft-crab time. Its devotees are apparently few but aggressive. I hit rhubarb pay dirt at both the Waverly and the downtown markets - and saw the initial test day for a new market in Northeast Baltimore's Lauraville. Is Baltimore growing outdoor market-crazy? The markets were packed with customers.
NEWS
By Julie Rothman and Julie Rothman,Special to the Sun | May 28, 2008
Shirley Johnston from Lucerne, Calif., was looking for a recipe for a Rhubarb Chocolate Cake. Unfortunately, we did not receive any recipes from our readers, but I thought rhubarb and chocolate sounded like a tasty combination and one worth a little research. After all, spring is prime rhubarb season. A quick Internet search turned up two recipes, both of which I decided to test. Both cakes were very good, and if you didn't know it, you might have a hard time believing there was rhubarb in either one. The sweetness of the chocolate balances perfectly with the tartness of the rhubarb.
NEWS
By ROB KASPER | May 14, 2008
May and June are the prime months to enjoy fresh strawberries. One of the most inviting spots you can find strawberries is nestled in a pie, sometimes in the company of rhubarb, another gift of spring. Sniffing out the local crop of strawberry pies last week, I found some good ones. Two were paired with rhubarb; in one, the strawberries stood alone. Best Pie Co. Address --13600 Annapolis Road, Bowie Phone --301-860-0620 Hours --10 a.m.-6 p.m. Wednesday-Friday, 9 a.m.-4 p.m. Saturday, 9 a.m.-3 p.m. Sunday Not since the days of the old Haussner's restaurant have I seen a strawberry pie like this one. It features the fruit in a solo, if somewhat soupy, performance.
NEWS
By ROB KASPER | May 14, 2008
Any day that starts off with a bowl of rhubarb is, in my opinion, one headed in the right direction. On a recent crystalline morning filled with promise and sunshine, I spooned up a rhubarb parfait. It was made with a touch of vanilla yogurt, a sprinkle of granola and a large serving of stewed rhubarb flavored with ginger. I also ate some rhubarb cake, which was delicious. But it looked more like coffeecake than the purplish "pie plant." Hard-core rhubarb lovers know that it is a vegetable and has a taste so tart that if served without the company of sugar, it can bring you to your knees.
NEWS
By Garrison Kellor | June 7, 2007
I bought a jar of elderberry jelly and an armload of rhubarb at a small-town festival last week, simply because the seller was a slender, fair-haired, luminous beauty who happened to be Amish, sitting, demure in a black bonnet, at a table beside her horse and buggy. There was a time I would've pitied her for her stern upbringing and all the deprivations thereof, but nowadays I tend to pity the children of heedless parents. Great romantic visionaries who leave a trail of messed-up progeny and embittered lovers.
NEWS
By ROB KASPER | May 30, 2007
Of all the enthusiasms of spring - playing baseball, frolicking in the woods and throwing caps in the air at graduation - the arrival of rhubarb ranks right up there in seasonal excitement for me. I am not alone. Rhubarb has inspired poets - OK, poetic comedians. John Cleese, for instance, has penned philosophic lines in praise of rhubarb. "The principles of modern philosophy were postulated by Descartes," Cleese wrote. "Discarding everything he wasn't certain of, he said, `I think therefore I am a rhubarb tart.
NEWS
By BETTY ROSBOTTOM and BETTY ROSBOTTOM,LOS ANGELES TIMES SYNDICATE | July 4, 1999
One day last week, my culinary assistant, Charles Worthington, came to work excited about a recipe he had created for a dinner that he had catered the evening before. His golden rhubarb and apricot chutney served with roast duck had been a smashing success. Guests had returned for seconds and even thirds of this dish. Although the chutney had worked beautifully with the duck, the young chef suggested that it would be equally good with pork.I had planned a small party for a group of good friends the next weekend and decided to make the chutney and serve it with grilled pork tenderloins.
NEWS
By MARY CAROLE MCCAULEY and MARY CAROLE MCCAULEY,SUN REPORTER | June 4, 2006
Vienna, Va. -- Oh-wooo! Ow-ow-ow-oh-woo! Garrison Keillor, Sue Scott and Tim Russell stand in a row at Wolf Trap National Park for the Performing Arts, tilt their chins skyward and bay at the moon. A PRAIRIE HOME COMPANION / / The show is broadcast weekly on WYPR (88.1 FM) and WETA(90.0 FM) from 6 p.m.-8 p.m. Saturdays, and repeats Sundays from 10 a.m.-12 p.m.
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