Goat Cheesecake with Strawberry Rhubarb Compote

Goat Cheesecake with Strawberry Rhubarb Compote by Pastry Chef Renée Daldry, Renee Suzette Chocolates The rhubarb is ready and abundant, according to our farmer friends. And with all this good mix of rain and sunshine, the strawberries are sure to follow. We thought we’d share this really scrumptious recipe from our very first issue for Read More…

Eat Drink Local Week, Day 4: Rhubarb

Those pink stalks of spring get plenty of love here. The vegetable declared a fruit for its fruit-like uses (yup, in a New York court in 1947), rhubarb is a tart, rose-colored celery look-alike used in everything from baked goods to sauces or simply sautéed like chard.