In Season: Rhubarb

What’s Not to Love?

Rhubarb holds us over from the apples and pears of late summer and fall, to the berries, cherries, and peaches that summer brings on. It's technically a vegetable but it’s hard not to think of it as a fruit. Whenever I hear someone talk about Rhubarb the first thing I usually hear is "Ooo! Rhubard Strawberry pie!!", and it's true. Rhubarb makes a wonderful pie, but there are many more, often unexplored, ways to utilize this 'fruit'!  What about a sauce to pour over ice cream? Or a cocktail? A Rhubarb Thyme Tonic? A Rhubarb Margarita? Or garnish your cocktails with them. I've even made Rhubarb simple syrup, Rhubarb Wine and Rhubarb Jam! They’re brilliant not only in taste but in color as well.
I do want to stress that the leaves are toxic when eaten. Though when you buy Rhubarb in the stores the leaves are always cut off (well, hopefully), but if you have any growing in your back yard, just keep that in mind.
Just cut the leaf completely off and use the stem.

You could even dip the raw stem in honey and eat it like sour candy, or in sugar for the kids. If you get them early enough in the spring, they hardly need the sugar and there’s no need to remove the outer skin either.