Rhubarb is an ingredient I only think about during the month of May – peak season in the northern hemisphere. And when I do spot those big bushes with large green leaves and thick bright red stalks, I immediately think about desserts…sweet and sour desserts that let me know the warmth of summer is not far away.
One of my favorite ways to get the full explosion of rhubarb flavors is to make a simple compote using stalks with plenty of red and a touch of green. I keep the spices to a minimum because I want to taste rhubarb…and
Subscription Required For This Content
We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!
Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.
Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!