Great Rhubarb Recipes

Storey's Country Wisdom Bulletin A-123

Contributors

By Marynor Jordan

By Nancy C. Ralston

Formats and Prices

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$3.99

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$5.99 CAD

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  1. Trade Paperback $3.99 $5.99 CAD
  2. ebook $3.99 $4.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around January 5, 1991. This date is subject to change due to shipping delays beyond our control.

The words “rhubarb” and “pie” are so synonymous that it’s no wonder rhubarb is also known as pieplant. But there’s much more to be done with rhubarb than make a pie!

Rhubarb is delicious at breakfast, lunch, and dinner and in cakes, breads, desserts, jams, and more. And it’s easy to grow and hardy. In this bulletin, you’ll find expert tips on growing and buying rhubarb, as well as 38 fresh and delicious recipes that will inspire you to use rhubarb creatively. So grab a few stalks and get cooking–and eating!

Recipes include:
  • Rhubarb Nut Bread
  • Chicken with Rhubarb Sauce
  • Rhubarb-Cranberry Soup
  • Easy Rhubarb Ginger Dessert
  • Rhubarb-Strawberry Pie
  • Rosy Rhubarb and Pineapple Jam
  • Rhubarb-Orange Sauce

Genre:

On Sale
Jan 5, 1991
Page Count
32 pages
Publisher
Storey
ISBN-13
9780882666556

Marynor Jordan

About the Author

Marynor Jordan is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.

Nancy C. Ralston is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.

Learn more about this author

Nancy C. Ralston

Nancy C. Ralston

About the Author

Nancy C. Ralston is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.

Marynor Jordan is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.

Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled PantryServing Up the Harvest101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
 

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