STAFF BLOG SHESAYSTV The Lost Italian: Rhubarb granita
Tony Nasello shows us a thirst-quenching Sicilian dessert with a local twist that's perfect for those hot summer days
Makes 4 to 6 servings
1 pound rhubarb, cut into -i... Posted on 7/31/13 at 9:05 PM
THE DIRT: THE REAL DIRT ON GARDENING FROM A MASTER GARDENER IN MOORHEAD, MINNESOTA Productivity returns
This weekend I had a return to productivity. . . not huge, but making progress, which is encouraging. :)
I'm feeling better every day and becoming more ambitious, too, so the end of recovery is in si... Posted on 8/13/12 at 7:30 AM
THE DULLUM FILE Rhubarb Festival
Pity the lowly rhubarb. As a fruit (or whatever it is) we don't take it very seriously. I can image it beingshunned evenby other edible plants. Even zuchini. (I would have Spellchecked zuchini, but it... Posted on 6/10/12 at 9:02 AM
LIKE A FISH OUT OF FARGO My Grandma's Grandma's Soft Ginger Cookies With Spring Rhubarb
I must confess that before this recipe, my experience with rhubarb had been limited to eating an occasional slice of rhubarb pie.
When I noticed fresh stalks of rosy rhubarb at Sidney's Health Market... Posted on 5/9/12 at 7:29 PM
For a few weeks in May and June we eat sauces, bars and desserts made from the five rhubarb plants in our garden. However, one thing that’s not on the menu is pie. Though I bake a lot and am not afraid to tackle most any recipe, I am not confident when it comes to my pie making ability.
Dear Shirley, Remember when you bought some rhubarb in Tucson and as you checked it out another shopper asked, “Where did you find that red celery?”
Well, everybody in Grand Forks knows the difference! Especially this week. That’s because the annual Rhubarb Festival is coming up Saturday at University Lutheran Church.
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