Image this: You’re on the grocery retailer on a kind of highest, just-warm-enough spring days. You’ve determined to “pop in” to the “marketplace” since you’re so laid again for a couple of components for dinner that evening, which you unrealistically dream you’ll consume al fresco dressed in a unfastened linen garment from an overpriced boutique. You see crimson and inexperienced asparagus. Offered. A leafy bunch of darkish inexperienced spinach. Finished. 40-five stalks of three-foot-tall ruby purple rhubarb? Smartly, come on, you’re certainly going to prepare dinner the ones, too.
Annually, it’s the similar unhappy story. Whilst the asparagus will get roasted, and the spinach will get thrown into some random recipe simply because it’s wilting, the enormous stalks of rhubarb — which slightly have compatibility horizontally for your refrigerator to begin with — take a seat lovely and affected person, ready so that you can do one thing with them. Each and every time you open the door, there they’re, questioning when their day will come, because the cabinets and drawers get emptied out and replenished with different gorgeous farm-fresh produce. There the rhubarb stays, and since greens have brains, most certainly, the stalks are considering, “Uh, I’m beautiful and funky. What the hell is happening right here?”
The draw of rhubarb within the spring is unavoidable. That beautiful deep purple colour is as potent as a siren tune (despite the fact that colour is not any indication of taste in rhubarb, so inexperienced is simply as just right as purple). Glance how tall! And the way brand new and thick! Consider all of the subtle cakes that it’s worthwhile to make, and the brand new whipped cream it’s worthwhile to dollop on most sensible. Rhubarb is a classy signifier of hope springing everlasting, and the sight of it within the grocery retailer conjures visions of lawn events with paisley tablecloths, crisp wines, English accents, and no matter wealthy other people do on Saturdays (?). It’s virtually not possible to withstand purchasing extra rhubarb than one individual may just ever know what to do with — after which once you’ve found out what to do with it, it’s as not possible to withstand purchasing it once more. When will you smash this vicious cycle?
The solution isn’t.
So right here’s what you’ll be able to do with rhubarb.
Rhubarb and Raspberry Ripple Ice Cream, Kitty Travers from Los angeles Grotta Ices
Rhubarb Crisp, Mark Bittman, NYT Cooking
Rhubarb Custard Cake, Claire Saffitz, Bon Appétit
Rhubarb and Raspberry Fall apart Cake, Diana Henry from Easy
Rhubarb Orange, Rose Grey and Ruth Rogers, NYT Cooking
Sausage With Chard and Rhubarb, Melissa Clark, NYT Cooking
Edna Lewis’s Rhubarb Pie, Edna Lewis, NYT Cooking
Almond Rhubarb Picnic Bars, Deb Perelman, Smitten Kitchen
