If you grew up in the Midwest like I did, chances are you’re familiar with rhubarb. Tart red and green stalks of this perennial vegetable pop up first in the garden each spring. Since rhubarb is a veggie it’s high in many B vitamins, vitamin A and follows suit with many leafy green veggies by providing vitamin K.
It’s typical to pair rhubarb with strawberry to balance out the tartness – rhubarb-strawberry pie, crisp, jam, bread, bars – it seems that rhubarb is only used for sweets. While I love to eat rhubarb as dessert, my goal this year is to find something, anything really, that works in the savory category. Oh, don’t worry, I’ll post some delicious recipes for rhubarb desserts too. I’m extremely picky about what dessert rhubarb belongs in. Often times I find that its wonderfully tart flavor disappears into some desserts.
Another early bloomer in my garden is tarragon. I’ve just recently discovered that tarragon and rhubarb are friends and they’ve agreed to work together to flavor some of my upcoming recipes!
Stay tuned! The rhubarb fest has just begun!
In the meantime, I’ve been creating a rhubarb board on Pinterest! Check it out!
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