Good Food
Converting to rhubarb
Like many people, Tinky Weisblat didn’t start life with a taste for rhubarb, which is tart and stringy. Years later, she is a convert. Forced rhubarb is the red variety grown inside that is denied sun and photosynthesis, Weisblat explains.
By Evan Kleiman • • 7m ListenLike many people, Tinky Weisblat didn’t start life with a taste for rhubarb, which is tart and stringy. Years later, she is a convert. Forced rhubarb is the red variety grown inside that is denied sun and photosynthesis, Weisblat explains. Her recommendations include stewing, grilling, forgoing the typical strawberry pairing for a coconut rhubarb pie, and sauteed on a pizza.
The full episode
6 of 7
Eggs, Passover, rhubarb, maple syrup- 0:00Eggs 101: Let’s get crackin’
- 10:49What’s the connection between Maxwell House and Passover?
- 19:09What’s left to eat at Passover for a vegan? Try quinoa
- 27:04Celebrating Easter with a meat-free menu
- 34:18Finding umami in Capetown
- 40:24Converting to rhubarbYou’re reading this
- 47:30From sap to bottle: Grading maple syrup
The full episode
6 of 7Eggs, Passover, rhubarb, maple syrup- 0:00Eggs 101: Let’s get crackin’
- 10:49What’s the connection between Maxwell House and Passover?
- 19:09What’s left to eat at Passover for a vegan? Try quinoa
- 27:04Celebrating Easter with a meat-free menu
- 34:18Finding umami in Capetown
- 40:24Converting to rhubarbYou’re reading this
- 47:30From sap to bottle: Grading maple syrup