All Things Considered, April 25, 2009 · As the days get warmer and the nights get shorter, a young cook’s fancy turns lightly to thoughts of … rhubarb?
“I always feel like the first batch I see, spring has finally come. I used to feel that way about strawberries, but now you can get them year-round,” says cookbook author Nancy Baggett.
NPR’s Jacki Lyden visited Baggett’s kitchen as she whipped up some Strawberry-Rhubarb Fools.
via A Dessert For Spring: Rhubarb, Berries And Cream : NPR.
Sunday, May 17th, 2009, 04:11 | 
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