Is there anything more dependable than rhubarb?
Much like chives and fiddleheads it manages to turn a blind eye to the spring we have endured and grow its big leafy self. The arrival of rhubarb is proof that we have made it through another winter.
I love the old fashioned-ness of rhubarb, the way it was a staple in spring kitchens long ago and celebrated as one of the first edible signs of spring.
I love that in the back yard of old homes you can still find shed-sized patches of rhubarb with leaves the size of umbrellas. As kids we’d march around the yard sometimes, fanning one another with them and we’d try to eat the stalks raw, dipped in a little sugar, the thought of which can still make me squint.
When I was growing up the rhubarb was piled like wood in our kitchen, waiting for mom to make jam, compote and pie.
I love all of those classic recipes and have added some new recipes to my rhubarb repertoire
Family Favourite Rhubarb Recipes:
Rhubarb loves spice. Draped with sugar-roasted rhubarb, this gingerbread is lovely and delicious.
Rhubarb provides the tang to balance the sweet of this silky spring barbecue sauce.
The first fruit pie of the season is cause to rejoice. (Although botanically speaking rhubarb is actually a vegetable). Rhubarb Apple Pie and Rhubarb Pie – take your pick. Both are classic recipes for rhubarb.
Rhubarb has a great nutritional profile. So even though you need to cook it with loads of sugar there are some nutritional benefits to balance it out!
One more thing…
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