14 Farmer’s Market Secrets From Top Philly ChefsFeatured On Zagat
By Danya Henninger, April 21, 2014
Holly Riccardi of Magpie Artisan Pie Boutique
The Vegetable: Rhubarb
Featured In: Raspberry rhubarb pie ($6 slice/$38 whole)
Chef’s Tip: Vegetables can be used for dessert too! When using rhubarb, Riccardi warns to make sure you remove the leaves, because they contain poisonous toxins. For the pie filling, she chopped washed and dried stalks into half-inch pieces – “don’t peel the fibrous skin, because it holds a lot of color and flavor” – and then tosses with raspberries, sugar, lemon juice and vanilla bean.