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Description
A handy little cookbook that puts the humble rhubarb in the spotlight.
There's more to rhubarb than you thought. The distinctive plant was initially used as an herbal medicine, and it eventually became a favorite baking ingredient and was known stateside as the "pie plant." Today, it's considered a superfood thanks to its high levels of vitamin C and K and fiber.
In over sixty recipes, food journalist and author Nina Mukerjee Furstenau takes readers on a journey through the extensive applications of the tart red stalk. From classics desserts like strawberry-rhubarb pie to savory main dishes, plus preserves, relishes, and even drinks, the best-dressed member of your garden shines in ways you never would have dreamed of.
About the Author
Nina Mukerjee Furstenau is a food journalist and writer with interest in food, identity, and culture. She has written five books, including her memoir, Biting Through the Skin: An Indian Kitchen in America's Heartland, which won the MFK Fisher Book Award, among other accolades. In addition to the books Green Chili & Other Impostors, Food & Culture, Tasty! Mozambique, and Savor Missouri, her podcast, Canned Peaches, is available through NPR. She also writes stories and essays for magazines and current media. You can find her work at ninafurstenau.com.
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