Say the word “rhubarb” and people swoon. They are either enchanted or repelled. Either way they come close to fainting. I was in the repelled group until last year when I decided to walk my talk about being brave in the kitchen and experimented with rhubarb and ground...
Receive a Menu Every 3 Months
Each quarter I'll be creating a unique menu using seasonal recipes. Leave your email so you can get yours delivered right to your inbox!