Comments on: Rhubarb: better late than never, and right on time

By: Arthi

Arthi — Sun, 26 Jun 2011 00:49:02 +0000

Grabbed a few stalks of rhubarb from the Farmer's Market this morning and am ready for a delightful snack!
I'm knee deep in my Masters thesis (lit review, ARGH!) and feeling utterly overwhelmed and miserable and am pretty sure this'll pick me right up!
Thanks :)

By: Arthi

Arthi — Sun, 26 Jun 2011 00:49:02 +0000

By: Myriam S.

Myriam S. — Mon, 07 Mar 2011 10:10:41 +0000

Dear Molly,

I like the idea of baking the rhubard and also adding the orange zest. My mother (may she rest in peace) used to pair the rhubard with strawberries and make either a compote or a pie and this helped cut down on the sugar. The rhubard and strawberries are a natural together.

By: Judith

Judith — Fri, 12 Feb 2010 20:15:24 +0000

I too am massively behind with this comment but I have only just stumbled on your blog, such is the way of the blogoshere. Anyhoo just wanted to pass on a rhubarb tip my granny taught me: after you've trimmed, washed and sliced the stalks, pour boiling water onto it and leave for a minute or so. Then drain and proceed with whatever you're going to use the 'barb for. The boiling water treatment seems to reduce the tartness and you can get away with using much less sugar.

I like to bake rhubarb and blueberries together - it's a good combination.

By: Elke

Elke — Tue, 12 Aug 2008 02:40:00 +0000

First of all, I have to say, I love your blog – March 2009 cannot come soon enough. I just finished a light dinner of your mushrooms with fresh mozzarella and yum yum, and I’ve several more of your recipes on my radar for this month. but I do have to say, because greek is my first true love, and latin just a distant boring cousin, that Linnaeus brought a little greek to our daily lives when he coined taxonomy. You have your loves, and I have mine 🙂 PS. congratulations on the first anniversary! Hope the celebrations (and champagne-induced sleeps) keep you away from blogging for a few more days yet.

By: Emily

Emily — Thu, 10 Apr 2008 03:21:00 +0000

I'm massively behind the times with this one, so I apologize in advance!I saw the first rhubarb of the season last week, and instantly grabbed two handfuls and raced home to find a good recipe for them. I found yours and immediately set to work to get those gorgeous stalks in the oven. Mmmm....pure bliss. I grew up on straight rhubarb pie and rhubarb crisp (no fancy schmany strawberry mixture for us!) and this was absolutely what I was looking for. I added a touch of vanilla extract and served it with yogurt (no fresh ricotta at the market) and it was quite lovely.Thank you, Molly!

By: Molly

Molly — Wed, 15 Jun 2005 14:52:00 +0000

Rinilini, I don’t have a rhubarb scone recipe to speak of (and I’m out of town right now and thus unable to access my cookbooks!), but we’ll see if anyone else replies with one. I feel as though I’ve seen a lot of recipes in recent years for little rhubarb cakes or muffins…you might look at the treatment of rhubarb in those recipes and, if it seems feasible, work it into your favorite basic scone recipe.

By: rinilini

rinilini — Wed, 15 Jun 2005 00:01:00 +0000

After reading the Rhubarb recipe and other comments, thought I would ask the bloggers if anyone out there has a recipe for Rhubarb scones. I have gone through every search engine I can think of and can’t find one.

By: Molly

Molly — Wed, 01 Jun 2005 17:04:00 +0000

Anonymous, thanks for the tip–that looks like a terrific site.And Lex Culinaria, thank you! So glad to hear that you’re a rhubarb fan, not to mention a devotee of ricotta. And as for my choice of recipes, well, I write about what I love. Looks as though we have similar palates…

By: Lex Culinaria

Lex Culinaria — Wed, 01 Jun 2005 04:23:00 +0000

That sounds divine. I love rhubarb and so does my husband, plus, I love ricotta, so there you go. You always have the best recipes here. Howe do you do it all the time?