6/24 Garden to Table : Rhubarb - Sweet, Savory & Surprising

Wednesday, June 24th , 6-8pm Instructor : Meme Fehr Class Style : Demonstration and Participation Celebrate the season with a creative twist on one of summer’s most versatile ingredients: rhubarb! Whether it’s fresh from your backyard or farmers’ market, rhubarb can shine far beyond pie—and in this hands-on cooking class, we’ll explore its full potential. Rhubarb Spoon Cake You've just finished a great summer grill with good friends. What better way to enjoy that enormous patch of rhubarb than this warm, gooey vanilla cake with a warmed compote of rhubarb mixed in, baked in a cast iron skillet....Pass out a handful of spoons and dig in!!! Rhubarb Risotto Beautiful, seasonal, pink rhubarb will give a gentle glow to the aborio rice, looking and tasting beautiful next to the woody and green rosemary. Add parmesan cheese and it will become a favorite side of the summer. Rhubarb & Blueberry Galette The rhubarb and blueberry are so good together here. Serve this rustic dessert with whipped cream or vanilla ice cream alongside. Learn how to keep your crust from becoming soggy from this summer fruit combination. You will bring home your own 6" galette. Rhubarb Chutney Rhubarb Chutney is a fantastic balance of sweet & savory flavors. It's a little tart with a bite from the ginger, but mellowed by the other spices too. Unlike a jam, a chutney uses a blend of vinegar & sugar to preserve the fruit or vegetable. Try it this summer with a grilled pork tenderloin. Whether you’re a rhubarb skeptic or superfan, you’ll leave with fresh ideas, full bellies, and a new appreciation for this tart, tasty stalk. Class size is limited to 10 for best experience. Ages 13 to adult .