Rhubarb is one of the great hauls of summer produce. Here’s what you should make with it!
I didn’t try rhubarb until I went to college. Or at least, I remember being a little confused by what this stalky vegetable was, though I may’ve tasted it in a cobbler or other dish at a younger age and forgotten (or not realized).
Ironically, I grew up in the northeast where rhubarb grows better than North Carolina, where I moved for college. But being around a bunch of crunchy farmers market-type students meant a greater awareness of foods outside my own home, and a broader exposure to ingredients that fell outside the "yellow foods" category one classmate made fun of me for loving. (In reality this included a range of browns and similar shades, but you get the gist — it was all about carbs and cheese.)
Rhubarb is a somewhat tart vegetable with iconic pinkish, crimson red color on its stalks. It’s often paired with strawberry, both because they balance each other and enrich the red color of a dish or drink.
If you’ve got a rhubarb haul and aren’t quite sure what to do with it, you’ve come to the right place. Maybe you want to make a classic cobbler or rhubarb crumble, or alternately want to try something new, like ginger rhubarb muffins or — my personal favorites — rhubarb lemon macarons or a strawberry rhubarb twist on a mint julep.
There’s something here for everyone. So what are you waiting for?
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Amanda Powell
Rhubarb Lemon Macarons Recipe
Bright, summery lemon rhubarb macarons with lemony cookies sandwiching lemon rhubarb buttercream and a dollop of rhubarb jam.
Rhubarb Crumble is the perfect marriage of tangy fruit and sweet, crunchy topping. Delicious with custard, this winter warmer is a traditional British favorite.
