Laura McCandlish's blog

Rhubarb Tarts Recipe from Kim Boyce's Good to the Grain

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(From "Good to the Grain: Baking with Whole-Grain Flours" by Kimberly Boyce)

Rhubarb Tarts 
Makes 10 individual tarts

 

Free-form tarts are my favorite way to showcase ripe fruit—they’re delicious, easy
and beautiful without being precious. Here, corn flour and rhubarb are paired for both
their assertive flavor and their stunning color. You can also press the dough into a fluted tart
shell for a larger, more formal dessert. Or, just make the dough (without the compote)
and roll into simple cookies.

Sept. 16 School Lunch Special

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D.I.Y. Sports Nutrition Resources

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 (Resources from Monica Hunsberger, registered dietician and member of the Oregon Dietetic Association)

Make your own Bars

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