The Pocket Rhubarb Cookbook

This handy little cookbook highlights the humble rhubarb, revealing its versatility beyond its traditional uses. Initially used as an herbal medicine, rhubarb eventually became a beloved baking ingredient, earning it the moniker “pie plant” in the United States. Today, it’s recognized as a superfood due to its high vitamin C and fiber.

Food journalist and author Nina Mukerjee Furstenau takes readers on a culinary journey through over sixty recipes, showcasing the diverse applications of this tart red stalk. From classic desserts like strawberry-rhubarb pie to savory main dishes, rhubarb also shines in preserves, relishes, and even drinks.