December 27, 2014
Today’s headlines Archives
Madeleine’s Café and Patisserie pastry chef Alicia Purvis-Lariviere makes a compote of rhubarb, raspberry and vanilla bean that is used in baked goods from scones to strudel.
June 26, 2013 in Food on Page C1
The tart taste of rhubarb transports me to my childhood home on Spokane’s South Hill. A huge, leafy plant sprawled against the fence in our backyard. My dad would hand …
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