Author(s): MILLANG TERESA
The Joy of Rhubarb offers 200 recipes that put zip into meals. There are recipes for bread, jams, sauces, punch, lemonade, iced tea and, of course, desserts! The book also includes facts about rhubarb, how to plant it and tips for preparation.
MARY ANN GASSMAN, F00D COLUMNIST mgassman@wcINET.COM 563/588-5652 OR 800/553-4801 Get your veggies in a variety of ways 'Joy of Rhubarb' adds to the list of uses for the versatile food When Mom scolded you to eat your vegetables when you were growing up, you might have turned up your nose at the peas, beans and broccoli. But it probably didn't take much coaxing to get you to eat the rhubarb pie. Yes, rhubarb is a vegetable. Rhubarb didn't gain popularity until the early 1880s, when it was used mostly for pies and wine. Rich in vitamin C, dietary fiber and calcium, rhubarb has many uses besides pie and wine. But, for as versatile as the vegetable is, the leaves are not. They are loaded with oxalic acid and are poisonous. The luscious red stalks often are thought of as a fruit because they are used to make such things as cobblers, cakes, bars, strudels, cookies, breads, puddings, sauces, sorbets, parfaits, tiramisu, custards, yogurts, ice creams, tarts, muffins, relishes, chutney, soups, salads, salsas, pickles, jams and a host of other delectable dishes. If you doubt for one moment that it can be used for all those dishes, the proof is on the pages of a little green cookbook just out called, "The Joy of Rhubarb - The Versatile Summer Delight" by Theresa Millang. So, if you're stumped for ways to use your rhubarb - in season through July - get a copy of the book by calling 800/678-7006. It sells for $12.95, plus $2 for shipping & handling. Personal checks and major credit cards are accepted.--Mary Ann Gassman"Telegraph Herald" (05/12/2004)