Our recipe this week is for a large whitish botanically-enigmatic knob in the turnip family. The Macomber turnip. also known as the Westport turnip, was introduced to Westport by the Macomber brothers in 1876. It’s crisp as a radish, sweet as rutabaga, white as a turnip, and winsomely smooth and mellow when cooked. Turnips suspiciously like these are also called Cape turnips. And before Eastham became famous for its turnips, Falmouth was known as the turnip capitol of the Cape (which is why...
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(serves 4-6)

1 lb. rhubarb, trimmed and washed
3/4 cup sugar, more if you have a sweet tooth
sliver or two of orange peel (outer orange skin only)
1/2 cup freshly boiled water
Whipped cream and shortbread or thin ginger cookies, to serve

For the poaching liquid: chop 1/2 to 1 stalk of rhubarb, depending on size (about 1/2 cup.) Drop into a blender with 1/4 cup of sugar, a pinch of salt, the orange slivers, and a 1/2 cup of boiling water. Blend, starting slowly and increasing speed to high. Add rema...
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