Rhubarb! 9 Tangy-Sweet Recipes for Spring

Rhubarb! 9 Tangy-Sweet Recipes for Spring

Emma Christensen
May 6, 2010

Maybe it's because rhubarb is some of the first fresh produce to hit the markets in months. Maybe it's because we love it's bright red color - such a welcome change! Either way, we love love love rhubarb and try to get as much of it during its short season as we can.

You have to love sour flavors if you want to cook with rhubarb. Most recipes offset the sourness with a good helping of sugar, but that tart and tangy flavor still shines through.

Personally, I love it! But then, I also grew up on it. We had a big rhubarb patch next to our house while I was growing up. It sat unnoticed for ten months out of the year - until the stalks slowly started blushing from green to red. Then we knew it was time to start cooking!

From the Kitchn:

Rhubarb Lavender Crumble
Rhubarb Basil Cocktail
Rhubarb Tart with Orange Glaze
Rhubarb Syrup

From Elsewhere Around the Web:

Rhubarb Sorbet with Vanilla Rhubarb Compote from Gourmet
Strawberry Rhubarb Crumble from 101 Cookbooks
Rhubarb Ginger Galette from Simply Recipes
Rice Pudding with Poached Rhubarb from the Bitten Word
Rhubarb Bars from Cook & Eat

What do you love to make with rhubarb?

Related: What Can I Cook with My Mostly Green Rhubarb?

(Image: Romulo Yanes/Gourmet)

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