http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php All comments for A Fool for Rhubarb en-us 2009 seattle_audrey Mon, 09 Mar 2009 13:30:00 -0800 http://blogs.law.harvard.edu/tech/rss audrey@seattlest.com audrey@seattlest.com 60 http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php#comment-1085849 http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php#comment-1085849 Comments Thu, 03 May 2007 14:15:58 -0800 <p>Went home and made this last night. SO GOOD.</p> http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php#comment-1084230 http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php#comment-1084230 Comments Tue, 01 May 2007 20:36:11 -0800 <p>I know how much you like rhubarb, Mike. :) Lynda- I think that if you were to add some lemon to the compote, you wouldn't have a problem with it curdling the cream...if that was what you were wondering. As for gooseberries, they are just amazing. I stalk them at the University Farmer's Market and make Gooseberry Jam for my crumpets. </p> http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php#comment-1084211 http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php#comment-1084211 Comments Tue, 01 May 2007 19:45:56 -0800 <p>i love that you love rhubarb. AND I love that you mentioned currants and gooseberries that also make wonderful fool. even tho tart the addition of lemon makes them brighter in pies, but i wonder about in fool (with the cream and all)</p> http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php#comment-1083743 http://seattlest.com/2007/05/01/a_fool_for_rhubarb.php#comment-1083743 Comments Tue, 01 May 2007 10:38:25 -0800 <p>Rhubarb rhubarb rhubarb!</p>