Search
  • Recipes
  • About
  • Say Hello + Sign Up
Close
Menu
Search
Close
  • Recipes
  • About
  • Say Hello + Sign Up
Menu

Kitchen Repertoire

culinary inspiration from everyday life

June 7, 2015

Strawberry Rhubarb Coffee Cake

by Kitchen Repertoire


Served this breakfast cake and Stump Town Cold Brew to my weekend house guests.  Keeping up with the trends! 

Read More
Comment

TAGS: rhubarb, coffeecake, strawberry, baking, spring, icecoffee


May 29, 2014

Rhubarb Ice-Cream and Sorbet

by Kitchen Repertoire in Binge


rhubarb_icecream_sorbet_dana_gallagher_003.jpg
rhubarb_icecream_sorbet_dana_gallagher_003.jpg

A perfect project for the weekend and sadly the end of our rhubarb binge….. 

Read More
1 Comment

TAGS: rhubarb, icecream, sorbet, prop styling:Alistair Turnbull, Art Direction: James Dunlinson


May 27, 2014

Rhubarb Chutney Served Two Ways

by Kitchen Repertoire in Binge


The nice thing about this chutney is its versatility.  Here we served it with a nice crumbly Cabot Cloth Cheddar as an hors devour and then with a seared duck breast as a meal.  

Read More
Comment

TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, chutney, rhubarb


May 26, 2014

Roasted Rhubarb Compote with Vanilla and Orange

by Kitchen Repertoire in Binge


roasted_rhubarb_dana_gallagher_011.jpg
roasted_rhubarb_dana_gallagher_011.jpg

You deserve a break today.  Make this easy roasted rhubarb for breakies.

Read More
Comment

TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, roasting, rhubarb, vanilla beans


May 25, 2014

Rhubarb Berry Jam

by Kitchen Repertoire in Binge


Your weekend project!

Read More
Comment

TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, rhubarb, breakfast, jam


May 23, 2014

Rhubarb Crumble Pie

by Kitchen Repertoire in Binge


We see you making this for the weekend……...

Read More
Comment

TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, pie recipe, crumble, rhubarb


May 22, 2014

Chicken Liver Paté with Rhubarb Jelly

by Kitchen Repertoire in Binge


This chicken liver pate' is served with a rhubarb jelly made from the simple syrup of the Rhubarb Fizz.

Read More
Comment

TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, pate', rhubarb


May 21, 2014

Rhubarb Fizz

by Kitchen Repertoire in Binge


A cool refreshing look at rhubarb!

Read More
Comment

TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, rhubarb, cocktail recipe


May 19, 2014

Binge: Rosy Rhubarb Meringue Cake

by Kitchen Repertoire


rhubarb_meringue_dana_gallagher_001.jpg
rhubarb_meringue_dana_gallagher_001.jpg

At last rhubarb arrives in the grocery store, and you grab at it like a starving person. Which you have been, in a way, given winter’s turnip-y duration. In this state—flushed with spring love, fantasizing about pies and tarts and compotes—you arrive at the checkout counter, where the woman behind the register picks up your bundle, flips it around, squints at it, says, “What’s this?”

“Rhubarb!” you reply, adoringly.

“Is it some kind of celery?” she goes on, just as if you’d spoken total nonsense one second earlier.

“It’s rhubarb,” you repeat, and then, as she pulls out the laminated sheet of PLU numbers to enter into her machine, you sigh, add, “R-H-U-B…”

This scene, which plays out with variations all over America each May, might perturb the rhubarb devotee were he not too giddy to care.

Those of us who grew up with parents of British or northern European descent know rhubarb the way kids today know strawberries. James Dunlinson, an English art director (who lent his guidance to the creation of these photographs), spent his early springtimes dipping stalks of raw rhubarb into saucers of sugar, and devouring them—bite by blissful, painful bite. My mother, a Finn, used to park me on our front stoop with the exact same treat. I recall the sharp ecstasy of the flavors mingling in my mouth—the sourness almost pushing to intolerable before being rescued in a rush of melting sweetness.

Rhubarb, a leaf stem and therefore technically a vegetable, is in fact not only sour; it is also bitter and tannic and full of oxalic acid which makes your mouth feel chalky. And, according to James, “It’s the best taste there is. I’m obsessed with it.” Even now, grown up, he looks forward to rhubarb season the way most kids look forward to Christmas. Last year, for his birthday (which happens to fall in April), he invited 50 friends over and served them rhubarb four different ways.

He and Frances, who created these recipes, are in the habit of buying gobs of it in season. Whatever they can’t eat right away, they cut up and freeze for later (rhubarb freezes very well). Springtime in a ziplock bag. 

Words by Celia Barbour, Art Direction and Inspiration by James Dunlinson, Prop Styling by Alistair Turnbull

Read More
2 Comments

TAGS: Art Direction: James Dunlinson, prop styling:Alistair Turnbull, words by Celia Barbour, meringue, rhubarb, rosewater


  • April 2020 (2)
  • March 2020 (2)
  • December 2019 (1)
  • February 2019 (1)
  • December 2018 (1)
  • October 2018 (1)
  • September 2018 (2)
  • August 2018 (2)
  • June 2018 (2)
  • May 2018 (2)
  • April 2018 (4)
  • February 2018 (3)
  • October 2017 (3)
  • September 2017 (2)
  • August 2017 (1)
  • July 2017 (4)
  • June 2017 (2)
  • May 2017 (2)
  • April 2017 (4)
  • March 2017 (5)
  • February 2017 (4)
  • January 2017 (2)
  • July 2016 (2)
  • June 2016 (3)
  • May 2016 (4)
  • April 2016 (9)
  • March 2016 (8)
  • February 2016 (8)
  • January 2016 (9)
  • December 2015 (11)
  • November 2015 (6)
  • October 2015 (7)
  • September 2015 (5)
  • August 2015 (5)
  • July 2015 (8)
  • June 2015 (7)
  • May 2015 (8)
  • April 2015 (8)
  • March 2015 (13)
  • February 2015 (10)
  • January 2015 (10)
  • December 2014 (13)
  • November 2014 (10)
  • October 2014 (14)
  • September 2014 (12)
  • August 2014 (17)
  • July 2014 (10)
  • June 2014 (13)
  • May 2014 (16)
  • April 2014 (9)
Recipes RSS

images ©Dana Gallagher 2018

 recipes ©Kitchen Repertoire 2018