Minnesota Historical Society Press
Paperback, 128 pages
Here in the North we know Spring has come when the Rhubarb makes its dramatic and hearty appearance in its exile along the wall of the shed or barn or on the periphery of the garden. The very robustness of the plant - the spread of dark green leaves and the stiff, ribbed stems - is a challenge to the remnants of winter and an invitation to a new season of home-grown fare. Too many of us think only of rhubarb pie - or rhubarb-strawberry pie to take the tart edge off. Kim Ode disabuses us of that narrow culinary mind. She does include lots of sweets, but the revelation is the appetizers, salads, side dishes, and entrees. How about Spiced Couscous, Pork Morningside, or (astoundingly!) Rhubarb Ketchup? Right now, it's pretty much just rhubarb out there, so get out there and with this book you can start the season with a variety of tasty courses!