No one is on the fence about rhubarb. But rhubarb lovers don’t mind the haters because that means more rhubarb for us! Still, even devotees can fall into a familiar pattern of pies, sauce and crisps. Kim is author of the cookbook, “Rhubarb Renaissance,” which takes rhubarb in new directions. In addition to a luscious curd, a rye cake, and kolache, we’ll also make pickles, salad, and a savory strudel, which we can have for lunch. We’ll also talk about growing conditions for rhubarb and its medicinal history. We’ll wrap up the day with a "cocktail hour” featuring a refreshing rhubarb beverage. No particular skills needed, but there will be periods of standing for some time. Youth age 16+ may register for this course. 

Required Tools

• Please bring containers in which to transport what you make. This should include a container that seals tight for the pickles and a two-cup container for curd. Feel free to bring a favorite apron if you wish.