I absolutely love Rhubarb! It is a well known fact around these parts that I travel for it and will cook with it until there are no more ruby stalks left at local farmers market.
Now, thanks to our warmer than usual weather, Rhubarb season in Seattle will be upon us earlier than last year and I couldn't be happier.
The following are a few tasty rhubarb bits to get you in the mood...Just remember boys and girls, rhubarb is for eating, not for hitting. ;-)
The Rhubarb Compendium: For everything you need to know about this most underappreciated vegetable.
Rhubarb hunts a place beyond the pie:A sidelined crop recasts itself in the modern world: Did you know that Washington is the biggest rhubarb growing state in the country? This is a wonderful article written by journalist and Seattle blogger Jon Bonné of Amuse-Bouche
Rhubarb's tart flavor meets sweet: CeCe Sullivan talks Rhubarb--with three accompanying recipes-- in today's Seattle Times
Fresh From The Garden: Rhubarb puts some zing in spring -- whether it's in a sauce, pie or tart: more on Rhubarb from the PI plus three recipes; two savory and one sweet.
Rhubarb is tasty in more than just pies
