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Article: Rhubarb sprouts up in baked chicken
- Article from:
- Chicago Sun-Times
- Article date:
- April 30, 1987
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Aside from provoking a few scrunched-up noses, rhubarb does
little to ignite passion among men. It's a vegetable that thinks
it's a fruit, usually pops up in pies and is tarter than the lime
chaser of a tequila shot.
Other than that, no one seems to think much about it.
In fact, rhubarb seems to have brightened more semantic light
bulbs than culinary ones. "In the early days of films," wrote Craig
Claiborne in The New York Times Food Encyclopedia (Times Books,
$24.95), "when a crowd was supposed to be muttering in a surly mood,
the director would have them say `rhubarb' over and over again."
And other than mentioning that it also is used to mean a heated
argument, that's all ...