Q: Almost a year later, I still recall loving the rhubarb-buttermilk fool at Cakes & Ale. I'd be thrilled if they would share the recipe. Many thanks. — Shari Nagy, Alpharetta A: While our reader was ...

A recipe in a cookbook led the author to become the creator of a rhubarb aperitivo. Meredith Erickson spent six years researching Alpine Cooking, and after it was published in 2019, not a week went by ...

These words have echoed in my mind ever since first hearing them last Thursday at the end of a special dinner event in support of Mayville (N.D.) State University. Tony and I had been invited back for ...

For the rhubarb purée: in a small saucepan over low heat, cook 1 cup roughly chopped rhubarb with 1 tbsp sugar, adding more to taste, until rhubarb has released its juices and is soft. Cool slightly, ...

1 pound fresh rhubarb, cut into 1/2-inch pieces 3/4 cup granulated sugar 1/4 cup water In a stainless steel or enameled saucepan, combine the rhubarb, sugar and water. Let the mixture stand for about ...

Note: From "Rhubarb Renaissance" by Kim Ode (Minnesota Historical Society Press, 2012). • 1 1/4 c. finely crushed graham crackers (1 sleeve of crackers) Preheat oven to 375 degrees. Coat muffin cups ...