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Prince would have celebrated his 61st birthday on June 7, so what better reason to put on a party?

The Onyx Culinary Collective is presenting a meal in his honor on — what else — his birth date, which is Friday. The event takes place at the Bird (1612 Harmon Place, Mpls., 612-767-9495, thebirdmpls.rocks) with two seatings: at 5:30 and 7:30 p.m. A dance party will follow the last seating; singer Mina Moore will perform Prince songs during each meal.

Chef Lachelle Cunningham has prepared the Prince-inspired menu with either plant-based foods, or those of a particular favorite color. The vegan meal (with meat option) starts with a Purple Collins.

Tickets are $59 each in advance and $65 at the door. For more details or for ticket purchase, go to bit.ly/2VEnUGQ.

A percentage of the proceeds will go to career development of an aspiring black culinary professional.

More than a pie plant

“Rhubarb: 50 Tried & True Recipes” by Corrine Kozlak

Corrine Kozlak, who grew up in Minnesota, loves rhubarb. A lot. She’s compiled her favorites in “Rhubarb: 50 Tried & True Recipes” (Adventure Publications, $14.95). Kozlak, a food stylist, offers a range of options, from the basic recipes — pie, sauce, crisp and cake, and other sweets — to the savory side of the vegetable (meat pie, salsa). What intrigued us was the milkshake, blended with the traditional rhubarb sauce. Enjoy it as is, or refreeze the mixture to make a creamy ice pop.

Strawberry-Rhubarb Milkshake

Makes 3 cups.

Note: From “Rhubarb,” by Corrine Kozlak.

• 1/2 c. frozen strawberries

• 1/3 c. whole milk

• 2 c. vanilla ice cream

• 1/2 c. Simple Rhubarb Sauce (see recipe)

Directions

Process strawberries and milk in a blender until combined. Add ice cream and rhubarb sauce. Blend to desired consistency.

Simple Rhubarb Sauce

Makes 2 cups.

Note: From “Rhubarb,” by Corrine Kozlak.

• 6 c. chopped rhubarb (about 15 medium-size stalks, cut into 1/2-in. pieces)

• 3/4 c. sugar

• 1/4 c. water or orange juice

Directions

Stir together rhubarb, sugar and water in a medium-size saucepan over medium-high heat until sugar dissolves. Simmer, uncovered, 5 to 10 minutes, stirring often, until mixture is tender and slightly thickened (to applesauce consistency). Cool and place in an airtight container; refrigerate for up to 5 days.