Signs of spring are all around us, and there’s no better place than the local market to relish in the season’s offerings. Ger-Nis is here to showcase the cream of the season’s crop. In this class, we’ll be highlighting the glory & richness of rhubarb. Most often perceived as a sweet item, Ger-Nis will tip the scales and show you rhubarb’s affinity for the deep & savory, unearthing rhubarb in its diverse potential as a culinary ingredient. Students will pick up tips from how to pick the best rhubarb at market, clever ways to store it long past spring- in the form of frozen, juiced & sauced- and ideas and recipes to help incorporate rhubarb seamlessly into any type of dish. From learning classic techniques and tools of the trade, preparing rhubarb compotes and sauces, to less charted territory, you’ll get intimate with this little ruby hued number while gaining confidence in the kitchen. See how to use it in your beverages, sauces, salads, relishes and more, learning all the processing techniques that highlight and accentuate its finest flavor notes. You thought you knew rhubarb? You had no idea. You’ll leave class knowing more than what you bargained for!
Recipes: Rhubarb & Rosemary Spritzer, Rhubarb Tequila Cooler with Pink Peppercorn Cilantro Sugar, Smoked Ducked Crostini with Ginger Rhubarb Sauce, Rhubarb & Beet Root Salad with Gorgonzola Dressing, Rhubarb and Red Onion Braised Chicken, Rhubarb & Strawberry Vanilla Cupcakes with Dried Sugared Rhubarb Sticks
Class Type: Seasonal, hands-on cooking class
Class Notes: Indulge in spring’s magic rhubarb and get tricks, techniques and ideas for making this a staple ingredient on your shopping lists.