Wednesday, October 14, 2009


Speaking of lemons being a key ingredient in my food, and not being a locally grown item, I like the thought (put forth by a food blogger that I can no longer locate) that, in the northeast, rhubarb is our lemon. It's true, it's mostly tart, with some underlying sweet, and can be used to give food the edge that we generally depend on lemons to provide. I've pickled a pretty pink vat of rhubarb, and look forward to experimenting with it this winter. Do you have any (vegetarian) recipes to share where rhubarb isn't a main ingredient (as in pie or preserves) but is used for its tang?

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