June 10, 2013
When the marionberries tarry and the scant harvest of apricots disappoints, rhubarb offers a homely late spring bounty.
I brought in the first of the rhubarb today and made rhubarb compote. A few apples added natural sweetness and texture.
Weekend Edition Sunday host Rachel Martin talks with food writer Dara Moskowitz Grumdahl about the vegetable you thought you knew: rhubarb. From a 17th century geopolitical bargaining chip, to a 21st century cocktail ingredient, there’s a lot more to the story than pies.