From the Editor: Bright bold stalks of rhubarb sing spring to my inner Minnesotan child. The ruby stems would peak out from their giant mitt-like poisonous leaves. That part of a plant could be poisonous and the other delicious seemed a terrifying miracle. We've gathered some of our favorite ways to cook rhubarb here. I like to take the first stalks of spring and make a fool. I cut about 1/2 pound rhubarb into big pieces and put them in a saucepan with 1/3 cup sugar and about 1/4 cup water (you can jazz things up by using orange juice instead of water). Bring to a boil and then simmer until the rhubarb is tender (about 10 minutes). Set it aside to cool and then mash or purée it—stir in Grand Marnier or other liqueur if you're so inclined. Whip up about a cup of heavy cream and a tablespoon or two of sugar to make thick, soft peaks. Fold the rhubarb purée into the whipped cream (or layer the two in individual dishes). Done! It keeps a few hours in the fridge if you want to make it ahead of time.
Paprika Slow Roasted Chicken Thighs: Try cooking chicken thighs at a slightly lower temperature for a longer time to keep them tender and juicy, you still end up with wonderfully crispy skin.
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