The color of rhubarb calls to mind all sorts of images. The patch of stalks growing in a garden patch behind the house you grew up in, or a red color nothing else duplicates, or a tart and tangy flavor you can’t ever get enough of? Rhubarb is different things to different people. Maybe you only discovered how much you like it in the last year or two, or just last month. For many it is a harbinger of spring and early summer. From New England to Minnesota, people are dreaming of Rhubarb. Many like it best when it is paired with berries of one kind or another.
Lucky me. My neighbor just gave me almost three beautiful pounds of this stuff, crisp stalks ready to be cut into bite-size pieces. She visited her cousins a few days ago and came home with a nice supply of fresh rhubarb.
Now – what shall I bake or stew? What would you create if someone left 3 pounds of rhubarb on your doorstep, or you got carried away at the Farmer’s Market and bought a sackful?
The choices seem endless. I’ve consulted Ina Garten, family recipes, Amy Thielen, and the New England Open House cookbook to name some, along with a couple of blogs. What will I choose?
Strawberry Rhubarb Crunch
Strawberry Rhubarb Compote with Greek Yogurt
Rhubarb Baked in Raspberry Syrup
Rhubarb Pudding Cake
Raspberry Rhubarb Crostata
Rhubarb Cream Pie
Rhubarb Upside-down Cake
How will I ever decide?
I posted this on the home page so you can easily comment and tell us what you vote for. What do you think I should do with all this lovely rhubarb?