• Cooking

    Rhubarb Ketchup

    Here’s recipe #2 in the rhubarb series. It was adapted from the Spring 2011 edition of Edible Twin Cities Magazine and the Lanesboro Bethlehem Lutheran Church youth group. Rhubarb Ketchup allows homemade condiments to be weeknight cooking; I started it after work around 4:30, and had it ready for hamburgers at 6 with dishes, tending the patio garden, and some emails in between. Rhubarb Ketchup By Amy Sippl and Edible Twin Cities, Spring 2011 Ingredients 4 C. diced fresh rhubarb 3 C. onion 1 C. packed brown sugar 1 C. white sugar 1 C. vinegar 28 oz. can of diced tomatoes, undrained (a great way to use up the pantry…

  • Cooking

    Classic Rhubarb Cake

    In my kitchen rhubarb and asparagus epitomize springtime. They are the first rewards for waiting patiently all winter for fresh vegetables. Rhubarb is what I consider a produce outcast–it doesn’t fit in anywhere. Despite it’s ruby-red color and enticing crunch when you cut it, eating it raw is well-beyond most of our taste buds. Heavy doses of sugar are needed to cut the mouth-puckering sourness of raw rhubarb. And although it is baked into muffins, pies, and cakes like fruit, rhubarb belongs somewhere in the vegetable family. Tack on that the leaves of rhubarb are poisonous and you have one sorry case of the misfits. With all of this up…