And before you complain about the.
But for now, we'll do our best to take advantage while the pretty perennial is still available.. Eva Kolenko.Here's what 11 chefs had to say about their favorite ways to use.
Diane Yang, Pastry Chef, Spoon and Stable and Bellecour."I love to stew rhubarb slightly in sugar, orange, vanilla,., and black peppercorns.
The key is to let it chill in the cooler right after you cook it.The red color bleeds out and makes it vibrant.".
Justin Bazdarich, Chef/Owner, Speedy Romeo.
"I plan to treat rhubarb as a. tomatillo.with the iconic giant-falling-fruit commercials—see below for some.
Bonkers, they bonk you out!.fun times from the 1980s—was discontinued by Nabisco nearly two decades ago.
, new Bonkers are scheduled to start shipping this July and August.. "Bonkers!proved to be our most challenging product to bring back due to the complexities of the machinery and working through many old formulas from 35 years ago," says Leaf Brands CEO Ellia Kassoff in a statement.