tag:blogger.com,1999:blog-5603202988847584283.post3709853828616543149..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: Writing About Rhubarb for MarthaEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5603202988847584283.post-24890111099582149332008-02-10T18:34:00.000-05:002008-02-10T18:34:00.000-05:00Got that issue just a coupledays ago and will now ...Got that issue just a coupledays ago and will now have to crack it open to look for your piece. Isn't rhubarb a nice natural dye as well? For eating it, a little goes a long way for me.WashingtonGardenerhttps://www.blogger.com/profile/03950523974356540767noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-11358843262488085442008-02-06T19:57:00.000-05:002008-02-06T19:57:00.000-05:00I think we still have a few good months before we ...I think we still have a few good months before we see anything close to a stalk of rhubarb around here! But you have reminded me that I have a couple of bags in the freezer...along with ice cream...gotta go!Kimhttps://www.blogger.com/profile/02611723148566572543noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-33074137110845680182008-02-06T15:01:00.000-05:002008-02-06T15:01:00.000-05:00Ed, congrats for getting a shout-out from DC Food ...Ed, congrats for getting a shout-out from DC Food Blog!<BR/>RamonaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-62984289227025933762008-02-06T09:53:00.000-05:002008-02-06T09:53:00.000-05:00Sam, another reason I like rhubarb is it's a peren...Sam, another reason I like rhubarb is it's a perennial. It keeps coming back year after year, 15 or 20 years, with minimal care. So go ahead and plant some strawberries. They're longlasting as well.<BR/><BR/>Janet, I recently acquired a couple of rhubarb recipe books. We'll be going places with it. Sorrel also contains oxalic acid, which gives it that pleasingly sour taste, but it is not nearly as toxic as rhubarb.<BR/><BR/>Stacey, rhubarb experienced a veritable mania in the 19th Century, but people moved on to other things. I'm sensing a comeback because it is such a virtuous plant.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-6488854412463720162008-02-05T23:24:00.000-05:002008-02-05T23:24:00.000-05:00well done! I LOVE rhubarb and don't think enough p...well done! I LOVE rhubarb and don't think enough people appreciate it! I also love your giant lasagna!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-7557008617389355692008-02-05T23:17:00.000-05:002008-02-05T23:17:00.000-05:00Love rhubarb, and I've heard of rhubarb chutney, i...Love rhubarb, and I've heard of rhubarb chutney, if memory serves. (Not quite savory, but closer...)<BR/><BR/>A question: Are you saying that sorrel has tons of oxalic acid, too?foodpersonhttps://www.blogger.com/profile/08959803309442496450noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-46631979561466510062008-02-05T20:18:00.000-05:002008-02-05T20:18:00.000-05:00Ed, haven't tried growing rhubarb, but maybe I sho...Ed, haven't tried growing rhubarb, but maybe I should. However, then I would have to put in a strawberry patch to go with the rhubarb!Fromartzhttps://www.blogger.com/profile/16789922860972843832noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-56549125895992962052008-02-05T13:25:00.000-05:002008-02-05T13:25:00.000-05:00Ramona, I also was glad to see rhubarb in the farm...Ramona, I also was glad to see rhubarb in the farmers markets and at the Whole Foods. It's great for all the things you mentioned, as well as for the "rhubarb sauce" I wrote about. Great on ice cream, especially. We didn't use any this past season because the rhubarb needs to get established before you start taking the stalks. We will definitely be making some this year.<BR/><BR/>Maureen, my dad was pitching the manure in front of him. I came up from behind and got nailed on the back swing. He never saw me coming.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-72106587239760171872008-02-05T13:15:00.000-05:002008-02-05T13:15:00.000-05:00I first had rhubarb in Canada as an exchange stude...I first had rhubarb in Canada as an exchange student and they did not add food coloring. It was a pudding cake and the rhubarb was pale green. I took a deep breath and decided to try Canadian "celery cake"! Aha! It tasted good!!<BR/><BR/>Ed, I must say I do have a hard time trying to figure out where your head was when you got the head puncture. Rooting in the manure??? ;-)Maureen Reynoldshttps://www.blogger.com/profile/09314611588187440612noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-64727015035361881222008-02-05T09:39:00.000-05:002008-02-05T09:39:00.000-05:00Rhubarb already? Yay!...maybe our quasi-winter wil...Rhubarb already? Yay!...maybe our quasi-winter will end sometime soon. For some reason I shunned rhubarb (heard it was bitter and something about being poisonous..) until this past season when gorgeous red rods of it were at all the farmers markets. Well, since the first time I ate it I've been hooked. I made pies, cobblers and compotes galore.<BR/>I get MS magazine and am very excited to read your article. <BR/>Best,<BR/>RamonaAnonymousnoreply@blogger.com