A collection of 35 rhubarb-forward recipes that highlight the versatility of this tart, juicy, nutritious ingredient.
Say rhubarb and most of us think pie, or maybe crisp. But there are many more ways to enjoy this tart, juicy harbinger of spring. And lots of good dietary reasons to do so, since rhubarb is high in fiber, vitamin C, potassium, and calcium, and a member in good standing of the antioxidants club.
Chef, photographer, and rhubarb enthusiast Søren Staun Petersen has compiled a collection of 35 recipes that show the true versatility of those bright red stalks. With chapters dedicated to savory dishes and sweet, compotes (and serving ideas), chutney and relish, and drinks (alcoholic and non), Petersen makes the case for cooking with rhubarb all year round.
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