by Libbie Summers
Photography by Chia Chong
While most of the United States is buried in snow, we are harvesting the first spoils of Spring here in Savannah. This week we celebrate rhubarb in all its fashionable tartness. We’ve used it to make a puree, folded it into cream, “chutneyed” it, drank it with a little bubbly and captured its colors and history through an artist’s keen eye. Join us this week as we cut off the leaves and celebrate the stalk.
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