Sante Restaurant and Charcuterie incorporates rhubarb into jams, preserves and chutneys, and it is highlighted in the black cod entree, served with black pepper and leek risotto, topped with organic fennel and collard greens and rhubarb butter sauce.
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 …