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    Rhubarb

    To be explicitly clear, rhubarb has its very own page because of its color. Think pink!

    It’s the transition veggie from winter to spring at the farmers market! Yep that’ right – commonly perceived as a fruit, rhubarb is actually a veggie!

    Though it was legally declared a fruit by the US Customs Court in NY in 1947. I really wish they’d make a movie about this! Rhubarb: technically a veggie, legally a fruit.

    The stalks range in color from pale green to iridescent pink to deep red.

    It’s brutally bitter raw with a tannic sourness but cooking transforms this tart stalk into lusciously sweet goodness.

    Choosing rhubarb: Pick thin, firm and crisp stalks (likely to be sweeter and less stringy than thicker ones). If the leaves are still attached, they should be fresh-looking and not wilted.
    Storing rhubarb: Keep unwashed rhubarb in an unsealed plastic bag in the crisper for up to a week.

    Freezes well: wash ash stalks, slice, and then freeze.
    Tip: get rid of the leaves; they contain oxalic acid, which is poisonous to humans in large quantities.

    Most of the rhubarb recipes you’ll see on here are for desserts, but it works just as well savory style!

    Season: Spring-Summer.
    Prep: poach, bake, roast, sauté, puree,

    Vanilla poached rhubarb with a whole pod of vanilla in baking pan, directly off stove.

    Vanilla Poached Rhubarb

    Finished rhubarb upside down cake, in cake pan on a black background; overhead shot.

    Rhubarb Upside-Down Cake

    Post oven side angle shot of the Strawberry Rhubarb Galette, left side cut off, on a black background.

    Strawberry-Rhubarb Galette

    Strawberry-Rhubarb crisp in a cast iron skillet with the oat topping, ready for the oven, overhead shot.

    Strawberry-Rhubarb Crisp

    Rhubarb tart made on phyllo dough cut into square, overhead shot with a few squares missing.

    Rhubarb Tart with Ginger & Pistachios

    The raspberry rhubarb bars cut into square on parchment paper, with 1 square missing.

    Berry-licious Macadamia Rhubarb Bars

    5 mini almond rhubarb cakes in mini silver skillets, post oven and overhead shot.

    Gluten-Free Almond Rhubarb Cake

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    Meet Daniela

    Hi, I'm Daniela!
                              • I'M AN ORIGINAL •
    In the food photography & styling world, I do both.
    I’m self-trained in everything I do: chef, food photographer, food stylist, and recipe developer. I’m not trained in a particular photographic or food style; I’ve arrived at my own. It’s why I’m unique.
    I’m on a mission to help people see how sexy vegetables are—by sourcing the most colorful produce imaginable from local farm markets and emphasizing the beauty of real food in utterly enchanting food photography.
    Welcome to Waves in the Kitchen! I’ll be sharing delicious recipes, sprinkled with surf adventures, inspiring ya to live a more healthful plant filled life, filled with joy and gratitude.
    Learn More About Me

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