Spring has finally, finally arrived for good. Besides an abundance of blossoms, sunnier days, and friendlier people, long stalks of crimson rhubarb are back in the grocery produce section.
Say the words “rhubarb” and most people think of warm rhubarb and strawberry pie topped with vanilla ice cream. Yum! But Louisa Shafia in her lovely cookbook “Lucid Food: Cooking for an eco-conscious life” offers another tasty use for one of spring’s first vegetables: rhubarb spritzers.
Kitchen Report 