It’s rhubarb season in central Ohio! I like rhubarb in jam, strawberry rhubarb pie, and my grandmother’s rhubarb crunch. But my favorite way to enjoy this slightly sweet, floral, first “fruit” of spring is in a vodka infusion. You might think I’m a lush but hear me out. Rhubarb is tongue-searingly sour and requires...
Read more →On Friday I made rhubarb jam. The day before, reporter John Ross raised an eyebrow when I told him I love canning. He’s writing an Alive & Unedited piece about me that will be in the June 3 issue of Columbus Alive! It’s true. It pleases my soul to take an in-season about-to-spoil fruit...
Read more →I went to the community market recently for local asparagus. They had none, but the local rhubarb looked fantastic. Such is the way of a locavore – go to the market searching for a vegetable side dish, come home with ingredients for dessert. Some might say that rhubarb is a vegetable only a mother...
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