In early spring in the Northwest, the only fresh, sweet, local fruit is rhubarb. I admit, I didn't have a single idea what to make with rhubarb when I bought it, but several terrific recipes soon came into my hands. I made them all, to rave reviews. Here there are:
Apple Rhubarb Pandowdy from Local Flavors by Deborah Madison (p. 307)
Uses last fall's apples from storage.
Rhubarb Tart with Orange Glaze from Gourmet, April 2009 (p.56)
Rhubarb Waffles with Rhubarb Sauce from Eating Well, June 2009 (p. 47)
I made them with pancakes and my fav. Bob's Red Mill Buttermilk Pancake Mix instead of waffles.
You can find the Gourmet and Eating Well websites online. The pandowdy recipe you need the book for, or I'll reprint it here if I get the chance. Enjoy!
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