My first culinary sign of spring is rhubarb. It grows happily in my front yard flower bed. The lush though toxic leaves give a bold texture to my spring garden. The reddish celery-like vegetable stalks remind me of shark teeth. You pull one out and another one grows.
I have vivid childhood memories of sitting on the porch steps at my best pal’s house scrunching up our faces as we ate rhubarb from her yard no doubt while sharing personal secrets like our best hiding spots for hide-and-go-seek. We always ate it straight up with a bowl of sugar.
Here are 5 thing I plan to do with my rhubarb this year:
1) Give this Rhubarb Sauce recipe from Foodland Ontario a go. Try it over waffles.
2) Pair rhubarb with apples to make a bread pudding.
3) Catch the tail end of rhubarb season and the first strawberries to make a fruit crisp.
4) Use rhubarb in muffins. Try this Rhubarb Granola Muffin recipe from FoodlandOntario.
5) Save the bounty. Rhubarb can be hard to find when it’s out of season. Keep your own stash. Wash thoroughly, cut into one inch cubes and store in an airtight container in the freezer for up to 12 months. Enjoy that whammo-wake-you-up tart taste all year round.
Helpful tip: 6 stalks of rhubarb make about 2 cups chopped.
Disclosure: I am proud to have Foodland Ontario as a valuable client!