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Rhubarb

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FOOD
March 15, 2013 | By David Karp
Rhubarb is one of the great joys of spring, with its rosy color, earthy tang and old-fashioned allure, and the story of its local rise and fall is as intriguing as its flavor. Just a generation or two ago, it was widely cultivated in Southern California, but now local rhubarb is available almost exclusively at farmers markets, and just from a handful of vendors. Rhubarb is native to central and northern Asia, where its roots were harvested for millenniums for their medicinal properties.
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FOOD
August 2, 2013
Strawberry-rhubarb stained-glass cookies Total time: 3 hours Servings: About 20 cookies Note: From Mary Ellen Rae in the Times Test Kitchen. Make the jam ahead so it can chill. The cookies can be stored airtight for several days in the refrigerator. Jam 1 cup diced rhubarb 1 cup diced strawberries 1/4 cup sugar 1 teaspoon cornstarch 2 teaspoons water 1. Combine the rhubarb, strawberries and sugar in a small saucepan over low heat until the fruit softens and breaks down, stirring occasionally, about 15 minutes.
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FOOD
February 23, 2013 | By S. Irene Virbila, Los Angeles Times
Where to find a good selection of amari to stock your own bar? Most good wine shops carry at least a couple of the most popular ones, such as Fernet Branca, Averna or Ramazotti. The best selection though is at K&L Wine Merchants in Hollywood, where spirits buyer David Driscoll has gotten deep into what he calls "the wonderful world of bitter liqueurs. " He has more than a dozen in stock now, including Amaro Sibilla, Amaro Meletti, Amaro Montenegro and the most expensive I've found, Amaro Dell'Erborista from Varnelli, which produces Amaro Sibilla.
FOOD
June 18, 2013
  Rhubarb-strawberry sorbet Note: Rhubarb and strawberries unite in a delicious sorbet with results that yield a refreshing treat for a warm summer's night. It's a cool way to end a meal. Total time: 20 minutes, plus freezing time Servings: Makes 1 1/2 quarts Note: Adapted from David Lebovitz's "The Perfect Scoop. " If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. 3/4 pound rhubarb (5 or 6 thin stalks), trimmed 3/4 cup sugar 10 ounces fresh strawberries (about 1 1/2 cups)
ENTERTAINMENT
October 29, 1995
Although I'm quite appalled at the news of the cruelty toward cats depicted in three current films (Film Clips, Oct. 15), I'm indebted to writer Chris Riemenschneider for making all cat lovers aware of such! To cat lover Carrie Freeman, who can't think of a movie with a cat as the lovable star, I refer her to the classic 1951 film, "Rhubarb!," starring Ray Milland. (But to me, the film starred Rhubarb and featured Ray Milland.) EDDIE CRESS Los Angeles Don't forget "That Darn Cat," starring Hayley Mills (1965)
FOOD
July 31, 2002 | ABBY MANDEL, SPECIAL TO THE TIMES
When you get your hands on good peaches or strawberries, it's great to be able to make a fruit crisp, one of those comfort desserts everyone enjoys. But you don't have to start a crisp from scratch if you use this trick: Keep a crisp topping in the freezer. This topping recipe can be used immediately, stored up to two days in the refrigerator or frozen for a month. Just be sure to wrap it airtight in double plastic bags. It's not necessary to thaw the topping before using. If the topping freezes into a mass, massage the bag to crumble it. Here, I've combined two fruits in each crisp recipe, though other combinations are possible.
FOOD
April 2, 1992 | BEV BENNETT, Bennett is food editor of the Chicago Sun-Times and a cookbook author
Rhubarb is one of those seasonal foods I've always wanted to include in menus. But to be honest, I've never claimed it as a favorite ingredient. Usually I'd try to insert it into my favorite desserts, hoping it wouldn't be noticeable. But I just put together a recipe that has completely changed my opinion about rhubarb. Rhubarb Shortcake shows off rhubarb's unique tart taste; it has the perfect blend of sour and sweet, enhanced by the rich cream flavors.
FOOD
May 9, 1991 | MARCIA CONE and THELMA SNYDER, Cone and Snyder are cookbook authors. and
In parts of Germany, nearly every family garden displays a rhubarb plant. Year after year, rhubarb lovers take the pink stalks (pulling off the poisonous green leaves) and cut them into pieces to dip into a bowl of sugar for a snack. Rhubarb, which is very tart, should be cooked with lots of sugar to make it tasty. Overcooking, though, will cause it to be stringy.
FOOD
July 11, 1996 | CHARLES PERRY
Rarely have people changed their minds about a plant as radically as they have about rhubarb. Having been appreciated for thousands of years in China, it was a prized item in international trade from the late Middle Ages right up until this century. It was considered absolutely essential . . . for medicine. In those days, people wanted only the root. Dried rhubarb root, pleasantly aromatic and proverbially bitter, is a laxative.
OPINION
February 2, 1986
Like many other disputes, the argument over releasing genetically altered bacteria into the environment is not resolvable by facts alone. Advanced Genetic Sciences Inc. wants to spray a strawberry patch in Monterey County with laboratory-created bacteria that could substantially reduce crop losses from frost. Proponents say that the potential danger of the experiment is minuscule and can be discounted.
FOOD
April 5, 2013 | By David Karp
April is generally the least abundant month for locally grown fruits, with nothing like the profusion of stone fruits in summer, apples in autumn and citrus in winter. But there's still plenty of great choices at farmers markets, particularly for shoppers alert to the rhythm of seasons and growing areas. Strawberries , near peak now from San Diego to Santa Maria, are the dominant spring fruit in their ubiquity and mass appeal. Experienced shoppers look for berries red all the way to the top and richly perfumed.
FOOD
March 15, 2013 | By David Karp
Rhubarb is one of the great joys of spring, with its rosy color, earthy tang and old-fashioned allure, and the story of its local rise and fall is as intriguing as its flavor. Just a generation or two ago, it was widely cultivated in Southern California, but now local rhubarb is available almost exclusively at farmers markets, and just from a handful of vendors. Rhubarb is native to central and northern Asia, where its roots were harvested for millenniums for their medicinal properties.
FOOD
February 23, 2013 | By S. Irene Virbila, Los Angeles Times
Where to find a good selection of amari to stock your own bar? Most good wine shops carry at least a couple of the most popular ones, such as Fernet Branca, Averna or Ramazotti. The best selection though is at K&L Wine Merchants in Hollywood, where spirits buyer David Driscoll has gotten deep into what he calls "the wonderful world of bitter liqueurs. " He has more than a dozen in stock now, including Amaro Sibilla, Amaro Meletti, Amaro Montenegro and the most expensive I've found, Amaro Dell'Erborista from Varnelli, which produces Amaro Sibilla.
FOOD
April 16, 2008
I didn't even know that rhubarb existed in the New World. I live in the Old World -- Sweden. From time to time, I log on to latimes.com. To my surprise, I found your interesting article on rhubarb ["King of Tart" by Russ Parsons, April 9]. My roots are in the family's 400-year-old farm, where rhubarb planted generations ago is still very much enjoyed. For a couple of weeks every spring, we enjoy it as dessert just about every day. I hope your article will give rhubarb the comeback it deserves.
FOOD
April 9, 2008 | Russ Parsons, Times Staff Writer
WE PUT IN A NEW front yard a couple of weeks ago, complete with drought-tolerant plantings, decomposed granite walkways and a "water feature" (apparently, nobody says "fountain" anymore). Of course, there's an edible component: four raised vegetable beds for growing tomatoes, squash, melons and greens, as well as two trees -- a Fuyu persimmon and a Panachee fig. But the thing I may be most excited about is that with any luck, by this time next year I'll be cooking from my own rhubarb plants.
MAGAZINE
November 30, 2003 | CAROLYNN CARRENO, Carolynn Carreno last wrote for the magazine about fresh ricotta cheese.
Every once in a while, in what amounts to the culinary equivalent of reverse chic, an ingredient so unglamorous, something once used only by peasants or in acts of desperation, pops up on the menus of the most well-regarded chefs. Like with those faded worn-thin T-shirts bearing random slogans, the phenomenon seems to be guided by a principle of the weirder, the better. Enter, or reenter, rhubarb.
FOOD
June 18, 2013
  Rhubarb-strawberry sorbet Note: Rhubarb and strawberries unite in a delicious sorbet with results that yield a refreshing treat for a warm summer's night. It's a cool way to end a meal. Total time: 20 minutes, plus freezing time Servings: Makes 1 1/2 quarts Note: Adapted from David Lebovitz's "The Perfect Scoop. " If your rhubarb stalks are more than an inch wide, slice them in half lengthwise. 3/4 pound rhubarb (5 or 6 thin stalks), trimmed 3/4 cup sugar 10 ounces fresh strawberries (about 1 1/2 cups)
FOOD
March 26, 2003 | Donna Deane, Times Staff Writer
Rhubarb starts out so beautiful, its bright color a beacon among the greens of spring. But give it to a cook, and it can wind up mushy and ragged, almost stringy. In old-time lunch counters, wisecracking waitresses nicknamed it "boiled socks." In fact, it's a wisecracking sort of ingredient itself, with a tang like a tart berry, only with a bit of brassy funk.
FOOD
July 31, 2002 | ABBY MANDEL, SPECIAL TO THE TIMES
When you get your hands on good peaches or strawberries, it's great to be able to make a fruit crisp, one of those comfort desserts everyone enjoys. But you don't have to start a crisp from scratch if you use this trick: Keep a crisp topping in the freezer. This topping recipe can be used immediately, stored up to two days in the refrigerator or frozen for a month. Just be sure to wrap it airtight in double plastic bags. It's not necessary to thaw the topping before using. If the topping freezes into a mass, massage the bag to crumble it. Here, I've combined two fruits in each crisp recipe, though other combinations are possible.
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