Comments on: Fresh Primer: Rhubarb

By: Hellenbackagain

Hellenbackagain — Mon, 09 May 2011 17:15:14 +0000

I’ve come up with a few sugar-free recipes that use Rhubarb, without cooking any fruit beforehand. Not cooking the rhubarb first leaves it in soft, yet noticeable epics in pies, and it keeps allot of the red color in the pie itself. The thing about splenda though is you have to use about 1/4 cup less of it than you would sugar.

By: Health News Round-up | highplainsdrifters

Health News Round-up | highplainsdrifters — Fri, 04 Mar 2011 23:44:37 +0000

[...] Note: Patenting yoga? Who do they think they are, the US Customs Court of New York? [...]

By: Rhubarb-Strawberry filled Lime Cupcakes | Evangitality

Rhubarb-Strawberry filled Lime Cupcakes | Evangitality — Fri, 30 Apr 2010 22:01:02 +0000

[...] Rhubarb-Strawberry Filled Lime Cupcake & Strawberry Cream Cheese Frosting (printable recipe) The cupcake has been changed from a cupcake base found in Rose’s Heavenly Cakes Cookbook, which is a white cupcake & I have changed it to a lime cupcake. If you don’t have a scale, then I would highly recommend investing in one; as it will make your baked items a step up. I used cake flour, as it has a lower protein content versus all-purpose. This being said, you can use all-purpose, but I would encourage weighing it out, because you’ll get different results if you don’t. You can make the cupcake the day before and assemble them the next day. More information on rhubarb is found here. [...]

By: sms bradley

sms bradley — Thu, 29 Apr 2010 05:00:56 +0000

Kamille, thank you so much for this thoughtful comment. I was the director of the Northwest Culinary Academy for many years. Teaching is still a passion .