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Rhubarb! The tasty, pretty pink plant with the funny-sounding name is always eaten in pies, isn’t it? Spring and summer is the time for rhubarb, but we have to say we’re just a liiiiittttle bit tired of seeing it prepare only one way. So that’s why we enlisted food bloggers Abra of Nutritious America and Cara of Fork and Beans to show us some alternate ways to cook up rhubarb for the season…and for brunch! More
Last week, I wrote about my woefully limited knowledge of how to put all of summer’s fresh produce to good use, and my experimentation with dandelion greens. This week, I’m at it again, with a slightly more challenging seasonal selection: rhubarb. I have no idea how to cook with rhubarb. Let’s find out together, shall we? More
