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Rhubarb: 50 Tried & True Recipes (Nature's Favorite Foods Cookbooks)
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About Rhubarb: 50 Tried & True Recipes
Product Description The Cookbook That Captures the Taste of Summer An unusual yet surprisingly common perennial, rhubarb is as versatile as it is iconic. With a subtle yet distinct tart, earthy flavor, it’s perfect as a sauce, in a drink, and, of course, baked in a pie. Rhubarb is a cookbook by food stylist Corrine Kozlak that features 50 tried & true recipes to please friends, neighbors, and the entire family. The author has compared, tested, and tasted every recipe, while professional food photographer Kevin Scott Ramos has beautifully photographed each dish. Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the food’s fascinating history make this cookbook even more useful. People love rhubarb because it connects them to the past and to the future. It reminds them of summers long ago, and it is a predictable, dependable plant that promises to return. Add Rhubarb to your cookbook collection, and savor this wonderful variety of delicious options. The softcover with flaps adds to the elegance of this collectible title. Review "Corrine’s work captures a great collection of beautifully photographed, mouthwatering rhubarb recipes.... Turn the pages and try your favorite recipes from the book. They are expertly developed and tested." ―Karen Levin, cookbook author and recipe developer About the Author Corrine Kozlak has worked in the Kraft test kitchen, as a food stylist for the Chicago Tribune, and as a freelance food stylist for many years. This cookbook is the culmination of what she has learned about gardening; testing, creating, and adapting recipes; and styling food. Corrine has always thought that rhubarb was a lovely plant, with an interesting and unique flavor, going back to her childhood on the Minnesota prairie. Kevin Ramos has worked as a professional photographer for more than 25 years. He has taken countless images of people, products, and food. Shooting a cookbook from cover to cover had always been a dream of Kevin’s. He learned so much about rhubarb while working on this project―and was sure to taste-test every recipe along the way! Excerpt. © Reprinted by permission. All rights reserved. Rhubarb Dream Bars With a delicious shortbread crust, this sweet but tart, custard-style dessert bar is a very popular treat. Makes 16 bars Crust 1 cup all-purpose flour 3 tablespoons powdered sugar 8 tablespoons cold butter, cubed Filling 1/4 cup all-purpose flour 1 cup light brown sugar 1/2 cup granulated sugar 1/2 teaspoon salt 2 large eggs 3 cups sliced rhubarb (about 6–8 medium-size stalks, cut into 1/4-inch pieces) Preheat oven to 350 degrees. To make crust, place flour and powdered sugar in the bowl of a food processor with a metal blade; pulse twice to combine. Sprinkle butter on top; pulse until mixture resembles coarse crumbs. Line a 9x9-inch baking pan with aluminum foil or parchment paper. Press crust mixture evenly into prepared pan. Bake for 10–12 minutes or until lightly browned. To make filling, combine flour, sugars, salt, and eggs in a large bowl. Gently stir in rhubarb. Pour filling mixture over baked crust in pan. Return pan to oven, and bake 30–40 minutes or until set. Cool 30 minutes, and then chill before cutting into 2x2-inch bars. *** Pork Tenderloin with Rhubarb Sauce Makes 4 servings Ingredients 1 pound store-bought teriyaki-marinated pork tenderloins 2 tablespoons olive oil 1 cup chopped rhubarb (about 2–3 medium-size stalks, cut into 1/2-inch pieces) 1/2 cup onion, minced 1/3 cup pomegranate juice 1 tablespoon apple cider vinegar 1/2 cup apricot preserves 1/2 teaspoon salt 2 turns freshly ground pepper Preheat oven to 350 degrees. Sear tenderloins in a skillet over medium-high heat until all sides are browned. Transfer pork to a roasting pan, and bake 10 minutes or until internal temperature reaches 145–150 degrees. Meanwhile, add olive oil to skillet; saute rhubarb and onion over medium h
