I love rhubarb. I know not everyone feels the same way, but I crave the tart, fruity stalks all year long. The vibrant, celery-like plant can be hard to track down in SoCal, but at long last I got my hands on some at the farmers market on Sunday. It was a little green and extra tart, but beggars can’t be choosers and it still satisfied my craving.
If you’re lucky enough to get your hands on some rhubarb but aren’t sure what to do with it, here are some ideas:
- Rhubarb Upside Down Cake — NY Times
- Vegan Strawberry-Rhubarb Pop Tarts —Minimalist Baker
- Rhubarb Simple Syrup — The Kitchn
- Rhubarb Mousse — Saveur
- Strawberry-Rhubarb Crisp Bars — Smitten Kitchen
- Rhubarb Compote — Epicurious
- Rhubarb Crumble Ice Cream — David Lebovitz
I made this recipe with two cups of tart rhubarb and almost two cups of diced apple. Depending on how tart your rhubarb is, you’ll need at least 3/4 cup of sugar, maybe more.
And if you’re lucky enough to have a little green space and live in a slightly cooler climate than LA, plant rhubarb in an out-of-the-way place and let it go. The shrub takes a year or so to come into its own, but it comes back year after year, producing more and more tasty stalks. Heaven.