Much like daffodils and tulips, rhubarb stalks emerge from the cold ground in early spring. At first they look like oversized red asparagus, but as they grow taller, giant green leaves spread out from their tops and conceal their trademark crimson stalks entirely.
We have a rhubarb plant in our backyard and it's one of my favorites because it signals the beginning of the local growing season. Better yet, it's a fuss-free perennial that produces enough rhubarb for my family to eat and share. But what can you do with rhubarb? Its culinary uses go far beyond strawberry rhubarb pie! Here are some ways I've been enjoying rhubarb this season.
Check out that recipe here for the sauce.
I use the recipe here but add 1½ frozen blueberries and 1 C sliced rhubarb for the fruit.
The tang of rhubarb isn’t just great for balancing fruit, it’s a perfect way to add zip to homemade BBQ sauce. Are you feeling hungry now? Great! Hurry down to your local farmers market and get some rhubarb while you still can.