"It's hard to find recipes for rhubarb," said my friend Mary Riley, a fabulous cook and caterer. This old-fashioned "pie-plant" is shedding its dowdy image as home cooks are looking local and realizing new possibilities for such abundant garden bounty. There's plenty of local rhubarb around and, while several recipes ran in this column a few weeks ago, it's a good time to offer more. So here are additional quick ways to use up that plentiful plant; I'd welcome any other recipes and tips for using it along with suggestions for preserving it through the year.
What's your signature dish? Please send your recipes, along with stories, to Beth Dooley at bdirish@earthlink.net or by mail to Star Tribune, Taste/ One Great Dish, 425 Portland Av. S., Minneapolis MN 55488. All letters, stories and recipe submissions become the property of Beth Dooley.
