Poached Rhubarb
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don't be alarmed by the...
Author: Martha Rose Shulman
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don't be alarmed by the...
Author: Martha Rose Shulman