Converting to rhubarb

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Tinky Weisblat recommends nontraditional uses for rhubarb including as a pizza topping. Photo courtesy of Canva.

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. Her recommendations include stewing, grilling, forgoing the typical strawberry pairing for a coconut rhubarb pie, and sauteed on a pizza.

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