Spring rhubarb, the first “fruit” of the year from the garden. They might seem on the fibrous side when you’re cutting the stalks, but when rhubarb is cooked it melts into a soft custard that fully expresses itself when paired with sugar.
Synonymous with strawberries, but don’t forget the other berries, especially raspberries. Ginger (fresh, dried, or crystallized), lemon or orange zest and juice, angelica, vanilla, or mint; all go beautifully with rhubarb in any recipe. Add or top ice cream, yogurt, rice pudding, vanilla pudding, creme anglaise, caramel, mascarpone, cream cheese, or cottage cheese.
Purchase plump stalks and use within a few days (unless you know a trick for keeping them longer). I find their quality deteriorates rapidly in the refrigerator.
The leaves are slightly toxic. Avoid consumption.
A To Do List
Pie
Tart
Chutney
Pickled Rhubarb
Juice
Cordial
Custard Tart
Souffle
Bread Pudding
Crumble
Cobbler
Compote
Jam
Scones
Turnovers
Hand Pies
Curd
Muffins
Tea Bread
Granita
Ice Cream
Mousse
Tarte Tatin
Upside Down Cake
Sauce
A Did It List
Rhubarb, Raspberry, Grand Marnier Crisp
Guess I better get cracking.
-Sheila