A Quote by Johnny Iuzzini

I love pies of all types. I especially love rhubarb. I grew up with rhubarb growing on our property, and my mom would make rhubarb pies and jam. I have to admit, though, my earliest memories of rhubarb were not fond ones, but over time, I grew to love it.
I love Aphex Twin's 'Rhubarb.'
I got two older brothers and two younger sisters, and we grew up in the country, and we were a little feral. So as long as the car didn't end up in the rhubarb and you didn't get caught for doing whatever you were doing, you were fine.
If you want to make a [rhubarb] pie from scratch, first you have to create the universe.
If I could eat only one thing for the rest of my life, it would be rhubarb fool, which I make with ginger and a hint of elderflower cordial.
Rhubarb: essence of stomach ache.
A square egg in a dish of lentils won't make a marrow bend with the wind, nor will it make rhubarb grow up the milkmaid's leg.
Never rub another man's rhubarb.
Human growth is not like rhubarb. It can be nurtured and encouraged but it cannot be forced.
We hand the meat over to Greasy Sae in the kitchen. She likes District 13 well enough, even though she thinks the cooks are somewhat lacking in imagination. But a woman who came up with a palatable wild dog and rhubarb stew is bound to feel as if her hands are tied here.
Rest, with nothing else, results in rust. It corrodes the mechanisms of the brain. The rhubarb that no one picks goes to seed.
We had an enormous rhubarb patch at home and my mother forced me to eat that stuff without any sugar for most of my childhood.
John Glenn's father, known as Herschel, was mostly deaf from injuries in World War I. To help out at home, young Glenn sold rhubarb all over town from the family garden.
I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.
If you take cranberries and stew them like apple sauce, it tastes much more like prunes than rhubarb does.
When my career in hotels was taking off in the Nineties, I went to work as a head baker in Cyprus, where I was making Danish pastries every day. I can remember that the head chef was always on my back to put more seasonal fruits in with the creme patissiere. I'd even make them with rhubarb.
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