Rhubarb is Back!

With spring comes the welcome return of rhubarb. Though often prepared as a dessert, it’s an unexpected, and pleasant, addition to savory dishes as well. At the restaurant we are serving Sonoma Breast of Duck, Braised Fennel & a Mustard-Rhubarb Jam as well as a Rhubarb-Strawberry Tart with Balsamic-Vanilla Gelato. Try to find long, firm stalks to ensure freshness.

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