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Crushing on Rhubarb

Hands-On
Ages 18 and Older
800-243-0852
Menu: Rhubarb Chutney with Pork Roast - Roasted Broccoli with Grated Manchego - Rhubarb Raspberry Rye Crumble

Class Description: Ah, spring! Our thoughts turn to love—of rhubarb. We’ll show you how to create a savory rhubarb chutney and perfectly seared pork, along with roasted broccoli that even veggie haters will love. Plus, we’ll transform everybody’s favorite fruit-like vegetable into a crumble featuring raspberries and a rye streusel topping.

Class recipes used with permission from Seven Spoons: My Favorite Recipes for Any and Every Day copyright © 2015 by Tara O’Brady.
Photography by Tara O’Brady.
Published by Ten Speed Press, an imprint of Penguin Random House, LLC.



What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.
 

Times and Locations:Crushing on Rhubarb

California