The Pocket Rhubarb Cookbook (Cookbooks) by Nina Mukerjee Furstenau NEUF le plus cher

A handy little cookbook that puts the humble rhubarb in the spotlight.

Theres more to rhubarb than you thought. The distinctive plant was initially used as an herbal medicine, and it eventually became a favorite baking ingredient and was known stateside as the "pie plant." Today, its considered a superfood thanks to its high levels of vitamin C and K and fiber.

In over sixty recipes, food journalist and author Nina Mukerjee Furstenau takes readers on a journey through the extensive applications of the tart red stalk. From classics desserts like strawberry-rhubarb pie to savory main dishes, plus preserves, relishes, and even drinks, the best-dressed member of your garden le plus cher shines in ways you never would have dreamed of.