Reinventing Rhubarb: Savory and Sweet
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. This class takes rhubarb in new directions -- as pickles, as a luscious curd, in salads, tonics, even paired with shrimp (Seafood allergies? Please advise.) Join Kim Ode, author of "Rhubarb Renaissance," in exploring the savory side of this vegetable (yup, it is!), as well as learning some new twists on dessert. We’ll also talk about growing conditions for rhubarb. This will be a hands-on class with some demo. Please bring aprons and containers in which to transport what you make. We'll wrap up the day with a "cocktail hour” featuring a festive rhubarb beverage, appetizer and sweet.
You will need the following tools for this class:
sharp paring knife
Once registered, students will receive a confirmation packet in the mail that may offer additional optional tool recommendations and suggested reading.