Tuesday, June 24th 6-8PM

Instructor : Meme Fehr

Celebrate the season with a creative twist on one of summer’s most versatile ingredients: rhubarb! Whether it’s fresh from your backyard or farmers’ market, rhubarb can shine far beyond pie—and in this hands-on cooking class, we’ll explore its full potential.

Rhubarb Spoon Cake

You;ve just finished a great summer grill with good friends. What better way to enjoy that enormous patch of rhubarb than this warm, gooey vanilla cake with a warmed compote of rhubarb mixed in, baked in a cast iron skillet....Pass out a handful of spoons and dig in!!!

Rhubarb Risotto

We often forget that rhubarb is a wonderful vegetable to combine with savory ingredients. This Rhubarb Risotto would be wonderful combined with pork. If you want to make it vegetarian and serve as your main entree, you can omit the pancetta, It's so creamy and delicious!

Rhubarb Fennel Salad

Tangy, roasted rhubarb pairs with shaved fennel and creamy burrata in this delightful spring/summer salad. Perfect with any summer grill!

Rhubarb Chutney

No rhubarb class is complete without this zesty chutney. It’s endlessly versatile—perfect with grilled meats, cheese boards, or spooned over rice.

Whether you’re a rhubarb skeptic or superfan, you’ll leave with fresh ideas, full bellies, and a new appreciation for this tart, tasty stalk.

Class size is limited to 10 for best experience.

Ages 13 to adult .