IN SEASON: Rhubarb

Rhubarb, you tarty treat, you are a welcome sight for these winter-weary eyes.

stalks of rhubarbRhubarb is the first local “fruit” (technically it’s a vegetable) that we have seen in this neck of the woods since apples last fall and it feels like a time to rejoice.

Rhubarb is a robust, prolific perennial plant whose leaves are poisonous, yet its stalks are edible. The stalks are a beautiful red with a tart, tangy flesh that is perfect for pies, tarts, crisps and crumbles, and used in condiments such as jams and chutneys.

rhubarb crispRhubarb can stand alone as the star ingredient in a recipe, but is often combined with apples or strawberries for a sweeter taste.

There’s nothing like a warm fruit crisp with a dollop of vanilla bean ice cream on the side. Ummmm! For dessert on Friday night, I made an Apple-Rhubarb Crisp from an Epicurious recipe.

Here are links to some other rhubarb recipes:

If you’re interested in picking up a large quantity of rhubarb, check out Berry Hill Farm in Anoka. They also offer strawberries, raspberries and pumpkins in season. Per an email from them which I received today:

The summer season at the Berry Hill Farm has begun! We will be selling rhubarb starting now, for $1.00 per pound. If you are interested please call Amy at 763-753-5891. 

Note that their produce is conventionally grown, not organic. I haven’t bought rhubarb from them before, but I’ve gone out to their farm to pick strawberries in season and the flavor was amazing.

Any rhuBarbies out there who wish to share their favorite recipes?

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