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In Season : RHUBARB
By Francine Maroukian


photoThe red-streaked celerylike stalks of rhubarb are one of spring’s earliest edible arrivals. Mouth-puckeringly tart, rhubarb is often used in pies and cobblers. At Loulou’s Garden, known for its artisanal products featuring organic heirloom fruits and vegetables grown in Northern California, owner Casey Havre puts up jams made with rhubarb enhanced by the juice and zest of organic ruby-red grapefruit. With sugar and a touch of Meyer lemon to spark the flavor, its rhubarb–grapefruit jam is a versatile addition to any sweet-and-savory pantry. It’s delectable on a toasted baguette or on pound cake and, when warmed, makes a luscious topping for ice cream or yogurt. You can also brush a layer on grilled fish or lamb, or create a memorable sandwich by stacking sliced roasted chicken between two pieces of walnut bread spread with the best that spring has to offer – at any time of the year.

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