Add balsamic vinegar and powdered ginger to your rhubarb crisp, people!

Cooking enthusiasts occasionally chide me for not giving my readers precise recipes. I’m an enormous fan of the exacting, chemical nature of cooking and baking, but I also like to encourage people to cook from the gut, tasting and intuiting along the way. That said, I am taking a moment to once a gain sing the praises … Continue reading »

Rhubarb is the requisite ruffled mound in the garden

I love rhubarb. Do I love the taste with a capital T? Not especially. I just love everything about the plant. The beautiful ruffled leaves, the scarlet stalks, the iron clad perennial-ness of it. The fact that almost every yard older than, oh, 20 years in Minnesota has a familiar clump tucked away in the … Continue reading »