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6 tablespoons butter Pinch salt 1 cup all-purpose flour 4 large eggs, and 2 egg whites Pastry Cream (recipe to follow) Rhubarb Puree (recipe HERE) Directions: In a large heavy bottomed saucepan add the milk, brown sugar, butter and salt. In a large heavy bottomed saucepan heat the milk on medium high heat until it starts to simmer. Temper the milk into the egg yolk mixture by slowly ladling a cup of the hot milk into the bowl and whisking constantly.

Photography by Chia Chong Recipe and Styling by Libbie Summers Assisted by Candace Brower Rhubarb is no different than any other fruit and vegetable in season. It comes all at once and you don’t always know what to do with it

When the folks who make BAILEYS® Coffee Creamers threw down the gauntlet for us to do a recipe using their product to go up against 5 other cities in deciding who has America’s favorite St. Patrick’s Day city we were all in. In the bowl of a standing mixer fitted with a whisk attachment, add the flour, sugar, cocoa, baking powder, baking soda and salt. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. America’s Favorite St. Patrick’s Day City and the luck of the Irish will surely be with you.

While most of the United States is buried in snow, we are harvesting the first spoils of Spring here in Savannah. This week we celebrate rhubarb in all its fashionable tartness. We’ve used it to make a puree, folded it into cream, “chutneyed” it, drank it with a little bubbly and captured its colors and history through an artist’s keen eye. Join us this week as we cut off the leaves and celebrate the stalk.