the season for rhubarb

Rhubarb is slowly becoming one of my favorite fresh ingredients. The rich, red stalks that taper off into a light pink hue adds a splash of color to any recipe. It is a great source of vitamin K and C, and has a tartness that combines so well with sweeter fruits to create a textured flavor.

Until last year, my experience with rhubarb was limited. I had eaten a slice or two of rhubarb pie as a child, but it wasn’t until I received a few stalks in our CSA in Amsterdam that I decided to try making a rhubarb pie myself. The taste was so incredible, I made the pie at least five more times throughout the spring and summer months.

In Oregon, rhubarb season is just beginning and I’m anticipating the opportunity to experiment with a few more recipes, including rhubarb and strawberry lemonade, strawberry rhubarb crème fraîche crumble pierhubarb pie with this crust, rhubarb mojito, and rhubarb compote.

Have you ever had rhubarb? What are your favorite recipes?

Rhubarb stalks photo by Georgia Glynn Smith.

2 responses to “the season for rhubarb

  1. 🙂 can we please make a few of these together?!?

  2. Growing up, we had wild rhubarb in our back yard and my mom would make a lot of yummy preserves. I spotted some colorful stalks at the Albert Cuyp Market yesterday and was so tempted to buy them!

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