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Heather Terhune on Rhubarb

Heather Trehune, Rhubarb

Rhubarb photo by Kang Kim

The always bustling Sable Kitchen & Bar in Chicago offers a spirited menu that takes comfort fare to a new level. Think bacon jam with Brie and a toasted baguette and a crispy pork belly BLT on a brioche bun.

Pair the easy-to-share dishes with knockout cocktails and the formula is an unpretentious success. Thank chef Heather Terhune for the engaging mix.

“My focus is on the quality of the ingredients, not the quantity,” says the Vermont native, who gained visibility on Top Chef Texas.

This month, rhubarb is on her mind: “When I was a child, my mother would grow it in the backyard. We could not wait until those beautiful red stalks would find their way out of the ground.”

Stop at Sable to savor Terhune’s strawberry-rhubarb pie, gussied-up with goat’s milk ice cream.


Rhubarb Fun Facts

Rhubarb arrived in the United States in the 1820s after being cultivated for thousands of years in China and Russia.

A 1947 New York State law classified rhubarb as a "fruit." It's a vegetable everywhere else in the world.

Rhubarb has long been used as a laxative.

Where to Get It
From coast to coast, a few restaurants where the rhubarb desserts are made with flair.

 

       

Bayou Bakery
in Arlington, Virginia, makes strawberry-rhubarb pie with almonds and a cardamom-infused crust.
   
Boka
in Chicago crafts a pavlova with rhubarb, elderflower yogurt, St. Germain liqueur and rhubarb consommé.
   
You’ll find a straightforward but sublime strawberry-and-rhubarb pie at the casual café Olive & Thyme in Los Angeles.

 




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