Color Kitchen

Welcome to Color Kitchen!

The easiest way to make a beautiful meal is to use ingredients that are naturally gorgeous!

Recipes incorporating natural color combinations are uploaded regularly; please try them, make your own masterpieces, and send us your photos! Post to facebook (facebook.com/thecolorkitchen), or tweet us @thecolorkitchen.

Eat beautifully!


~ Saturday, March 26 ~
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What do you know about… RHUBARB? Would you recognize rhubarb in the supermarket? Would you know what to do with it? Rhubarb is best known for the tart quality and rosy color it brings to desserts, but we’re interested in finding other uses for this bright stalk. According to our research, rhubarb originated in Asia over 2,000 years ago, and was initially cultivated for medicinal qualities. The rhubarb plant actually has poisonous leaves (they contain high concentrations of oxalic acid crystals which can cause the tongue and throat to swell, preventing breathing). The part we eat is only the stem, and it was only in the 18th century that it popped into the culinary spheres of Britain and America. As the tart flavor and celery-like shape might suggest,  rhubarb is rich in vitamin C and dietary fiber.  Early spring (NOW), is when rhubarb grows, so find some, make something delicious, and let us know how it goes! (Photo by Mia Tramz)

What do you know about…

RHUBARB?


Would you recognize rhubarb in the supermarket? Would you know what to do with it?

Rhubarb is best known for the tart quality and rosy color it brings to desserts, but we’re interested in finding other uses for this bright stalk. According to our research, rhubarb originated in Asia over 2,000 years ago, and was initially cultivated for medicinal qualities. The rhubarb plant actually has poisonous leaves (they contain high concentrations of oxalic acid crystals which can cause the tongue and throat to swell, preventing breathing). The part we eat is only the stem, and it was only in the 18th century that it popped into the culinary spheres of Britain and America. As the tart flavor and celery-like shape might suggest,  rhubarb is rich in vitamin C and dietary fiber.

 Early spring (NOW), is when rhubarb grows, so find some, make something delicious, and let us know how it goes!

(Photo by Mia Tramz)

Tags: red pink challenge