06/01/2026
So I tried my hand at a geometric patterned rhoob tart, and it frankly looks better upside-down. But the frangipane-rhubarb galette, old fashioned pudding cake and brown butter blondies with toasted almonds and caramelized white chocolate will be enjoyed by volunteers, neighbors and staff at Serve&Lift Market this week.
And I love demo weeks! One of the first lessons I learned watching Anne Burrell on TV before I was a professional chef is “brown food is good food.” Clearly I’ve learned to make brown food … but also adore pink food and a theme, and my farmhouse table.
I’m an absolute maniac when it comes to rhubarb, so it’ll also make an appearance in our booch over the next two weeks, more freeze dried for lemonade powder, simple syrup and a rhu-b-que sauce is cooking down to slather over some pulled jackfruit I’m also dying to use. (“Gotta get while the gettin’s good,” as my grandma Hilda would say!)
For years I wondered what I could do with all the leaves of the giant rhubarb plants I used to grow at our old place — Open Barn Door Farm, if you remember. Whatever you do: DON’T EAT THEM!!! Compost them.
Tell me how much you like rhubarb, and your favorite ways to consume it!
