In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

This soup is made from one of the great pleasures of spring: A wonderful pairing of rosy color and earthy tang

By Carole Kotkin

JewishWorldReview.com | (MCT) Rhubarb is one of the great pleasures of spring, with its rosy color and earthy tang. It is found in most supermarkets this time of year, although it is available frozen anytime. Also known as "pieplant," rhubarb is a perennial that is native to central and northern Asia, where it has been grown for thousands of years for medicinal purposes. It was brought to Europe by Marco Polo and has been eaten as a food since the 18th century.

Rhubarb has an identity crisis — it is a vegetable (it does look like a crimson celery plant), but it is always used as a fruit. Its very tart succulent stalks can be poached or pureed with sugar to make delicious pie fillings, and are often combined with strawberries and raspberries in jams, chutneys sorbets or compotes. But it is delicious in savory dishes as well, especially with meat and duck.

Thin red, crisp stalks have the best texture. If stalks are floppy, they are not fresh. Wrap rhubarb in plastic and refrigerate for up to 1 to 2 weeks. Both raw and cooked rhubarb freeze well.

When ready to cook, wash and trim both ends of the stalks and discard the inedible leaves. Rhubarb is very tart and requires considerable sweetening. As with other relatively acidic foods like tomatoes, do not cook in aluminum pots to avoid an unpleasant taste.


A leisurely family-style supper is a fabulous way to entertain. Get started with a piquant chilled rhubarb soup, then follow with grilled salmon and salsa verde; rosemary roasted new potatoes; steamed asparagus and assorted homemade breads. Pour a fruity pinot noir for a lovely match with the succulent salmon.

  • 2 pounds rhubarb (about 6 large stalks)
  • 1 cup sugar
  • 1/2 cup dry prosecco
  • 4 teaspoons plain, Greek-style yogurt
  • 2 tablespoons crushed toasted pistachios
  • 4 sprigs mint, for garnish (optional)


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Cut the rhubarb crosswise into 1/2-inch slices and toss with the sugar. Macerate for at least 1 hour, preferably overnight. Place in a heatproof bowl or double boiler and heat slowly over simmering water. Cook, stirring occasionally, for about 20 minutes, or until the rhubarb is soft and has given up its juices. You want the rhubarb to be tender but still maintain its shape.

Pour the mixture into a fine-mesh sieve set over a bowl and strain out all the liquid. Reserve about 3 nicely shaped slices of rhubarb for each serving, then put the remaining fruit through a food mill.

In the end, you should end up with about 1 cup each of juice and purée. Combine the two and set in the fridge to chill thoroughly.

Right before serving, add the prosecco.

For each serving, measure out 1/2 cup soup and place in a bowl. Decorate the top with reserved slices of rhubarb. Dollop 1 teaspoon of yogurt into each bowl and sprinkle with 1/2 tablespoon of the pistachios. Garnish with mint if you like. Makes 4 servings.

Per serving: 205 calories (9 percent from fat), 2.2g fat (.3 g saturated, 1 g monounsaturated), 0 mg cholesterol, 5.8 g protein, 38.5 g carbohydrates, 3.5 g fiber, 23 mg sodium.

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Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere."

© 2013, The Miami Herald Distributed by MCT Information Services