Few people are on the fence about rhubarb. But rhubarb lovers don’t mind the haters because that means more for us! Still, even devotees can fall into a familiar pattern of pies, sauce and crisps. This class takes rhubarb in new directions, transforming it into tart pickles, a velvety curd, a savory chutney, and a refreshing beverage base. We’ll also make an almond crostata tart for dessert, and explore the geometric artistry of rhubarb slices. Kim Ode is author of a "Rhubarb Renaissance" cookbook, and still nurtures a rhubarb plant from her grandmother’s stock. We’ll discuss growing conditions, varieties, history and rhubarb’s nutritional advantages. This will be a half-day cook-along Zoom class; students will need to source their own rhubarb and other ingredients as noted in the info packet from the instructor you'll receive in your confirmation email when you register.

Required Tools

Students will receive a packet of recipes and a shopping list ahead of time, you'll need to purchase your own ingredients. The recipes will use common household baking tools (mixing bowls, spoon etc.), and you'll need access to an oven and a stovetop. You'll need a laptop or tablet and reliable internet access to participate.