My rhubarb plants are nearly ready to harvest, marking the earliest maturation since we moved to this location in late 2008. Glancing back at the posts about rhubarb's return as a harbinger of spring, the date when the post appeared has moved backward several weeks since 2014 when I started writing for the EYB blog. That year, the rhubarb post was on May 29 (granted, the winter before had been long and brutal). The date that the rhubarb has been ready has steadily crept earlier, possibly a reflection of the effects of climate change. Last winter was the mildest on record in Minnesota by a long shot - it felt similar to the winters I experienced in southern West Virginia, which is two climate zones warmer. I guess I'll be making rhubarb pies sooner this year and will try not to worry about the broader implications of this trend.
Since I have six large rhubarb plants I have been looking for additional ways to make use of the bountiful harvest. Currently, the EYB database turned up over 2,900 online recipes that I can browse for inspiration. Below are a few of the most talked about rhubarb recipes in the EYB Library, along with some of the newest entries. What will you make to celebrate rhubarb season?
- Rhubarb lemonade slush from Taste of Home Magazine
- Hot cross bread and butter pudding with Yorkshire rhubarb compote from Observer Food Monthly by Tom Kerridge
- Rhubarb and citrus salad from Salad Meals by Emily Ezekiel
- Rhubarb and custard traybake from The Guardian Feast Supplement by Ravneet Gill (pictured)
- Rhubarb cake from Cook Simple by Diana Henry
- Raspberry-rhubarb muffins from Flour by Joanne Chang
- Beetroot and rhubarb salad from Plenty More by Yotam Ottolenghi
10 comments
Jane
Indio32
Lepa
susankay
breakthroughc
DeborahG
Dean Parker’s Bay pannacotta with rhubarb parfait (Great British Chefs website),
Yorkshire rhubarb martini, Terry and George: feeding friends
eliza
goodfruit
And then there is Rhubarb Custard Pie, No Other Fruit is added, it is my favorite pie and I use it to win over new Rhubarb converts.
Finally, I bake a lot of Rhubarb Buckle thru out the year with Rhubarb that is in my freezer stash.
The easiest way to slice and store rhubarb is to use a simple mandolin over a bowl in your sink. Being careful when you get to the end of your stalk. Measure out 3 or 4 cups into a zip lock baggie, label and freeze. That is all, now you have Rhubarb Freezer Stash!
adrienneyoung
kingking