yeah, loads of places in europe do rhubarb stuff. its still mostly desserts, and even usually pies, but theres a lot more variation with it. that ive seen anyways.
like custards and shortcakes, sometimes its creamy, sometimes its buttery, sometimes is fried and sometimes its a jam on toast.
i like chickpeas with everything, so go for it!
edit: also tamarind is great, and id never thought to sub rhubarb for it. gonna keep that in mind
Mom would sometimes use it when she couldn't find tamarind. Have you seen it much outside the US? How does it get used?
I'd bet it's good with chickpeas. Maybe I'll try that soon and post it.
yeah, loads of places in europe do rhubarb stuff. its still mostly desserts, and even usually pies, but theres a lot more variation with it. that ive seen anyways.
like custards and shortcakes, sometimes its creamy, sometimes its buttery, sometimes is fried and sometimes its a jam on toast.
i like chickpeas with everything, so go for it!
edit: also tamarind is great, and id never thought to sub rhubarb for it. gonna keep that in mind