TIP OF THE DAY: Rhubarb, A Spring Favorite

Top: Rhubarb with its leaves. Don’t eat the leaves—they’re mildly toxic (photo courtesy OurOhio.org). Bottom: Trimmed rhubarb, as it is most often seen in stores (photo courtesy Good Eggs | San Francisco).   To many foodies, the beginning of spring means asparagus, fava beans, morels, ramps, scapes and shad roe. We add rhubarb to that…
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