By Nancy C. Ralston

$3.99

$4.99 CAD

Format

ebook

Format:

ebook $3.99 $4.99 CAD

Also available from:

The words “rhubarb” and “pie” are so synonymous that it’s no wonder rhubarb is also known as pieplant. But there’s much more to be done with rhubarb than make a pie!

Rhubarb is delicious at breakfast, lunch, and dinner and in cakes, breads, desserts, jams, and more. And it’s easy to grow and hardy. In this bulletin, you’ll find expert tips on growing and buying rhubarb, as well as 38 fresh and delicious recipes that will inspire you to use rhubarb creatively. So grab a few stalks and get cooking–and eating!

Recipes include:

Rhubarb Nut Bread
Chicken with Rhubarb Sauce
Rhubarb-Cranberry Soup
Easy Rhubarb Ginger Dessert
Rhubarb-Strawberry Pie
Rosy Rhubarb and Pineapple Jam
Rhubarb-Orange Sauce

Genre:

Series:

Storey Country Wisdom Bulletin

On Sale: Jan 5, 1991
Page Count: 32 pages
Publisher: Storey
ISBN-13: 9781603422697

By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use

Marynor Jordan

About the Author

Marynor Jordan is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.

Nancy C. Ralston is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.

Learn more about this author

Nancy C. Ralston

About the Author

Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.

Learn more about this author