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  • Noel Pratt

    We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of asparagus -- today, we're exploring rhubarb. Ah, rhubarb. I learned to love this plant's bright pink stalks at an early age when they sprouted up all over my family's garden. We ate it all -- strawberry-rhubarb pie, rhubarb compote, rhubarb crisp -- everything except the savory stuff. This year, I decided to change that. After all, it is officially a vegetable, even if I'll always be partial to rhubarb crumble. Here's are my favorite savory takes on this spring classic. Rhubarb, Sans (All) the Sugar My first thought for a savory take on rhubarb: a chutney. But many rhubarb chutney recipes are still packed with sugar,  drowning out the tart flavor I wanted to highli

  • Alissa Swantz

    Rhubarb- savory recipes

  • Rochelle Burton

    8 Ways to Get More Calcium in Your Diet: Rhubarb - Does Rhubarb pie count?

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