Rhubarb seems to be the iconic fruit of Springtime. Even though technically, it’s not even a fruit!
We love when Summer turns to Autumn because of our renewed joy to be back in the kitchen, baking and cooking with the cornucopia of produce that harvest time supplies us with. I know that I am practically on a high when I go to the farmers markets at this time of year- the gourds, the root veggies, the orchard fruit, the deep jewel coloured veggies and produce that I can turn into cozy and hopefully yummy dishes for friends and family.
Then after the initial joy and energy that is Autumn, we go through that lull of winter. Of course we are still cooking and baking. But it’s almost like our own bodies and imaginations go into a pseudo hibernation, and we just end up going through the motions of cooking up what is easy, will stick to our ribs, and let us get back to whatever we were binging on Netflix. It’s basically one long carb fest!
So when Spring shows signs of appearing, we get super excited! The time to crawl out from under our fleece or faux fur throws, cast aside the knitwear and layers, and maybe even get ready to shave our legs again (oh come on, it wasn’t high on our list, and you know it!) has returned.
And it is rhubarb that has been given the trumpet to usher in Springtime. The robins are singing, the crocuses and daffodils are peeking up (although as I write this, we are still awaiting these symbols of Spring here in Toronto!), and rhubarb starts appearing at the markets. At first it is slow. You are wandering down the aisles, and suddenly you spot a small pile of the long red stems. You look around to see if you’ll need to fight anyone for those precious stalks. And before anyone else can nab them, you’ve put them in the cart. And later, in the checkout lane, someone leans over and says, “Where did you find the rhubarb?!” Do you tell them you took it all? Nah, let them find out the hard way… So you scored the first rhubarb of the season. Within a few weeks, it starts to show up more regularly. But you never tire of seeing it- those stately stalks of the most luscious pinky scarlet continue to mesmerize and inspire.
So, this is the reason for this blog post. What to do with all that rhubarb? Of course there is pie. And cake, and compote. And jam. I’ve collected the constantly growing collection of blog rhubarb recipes here in one spot for you to peruse and hopefully get inspired by. Pick one, and work your way through the list!! I promise, you won’t get tired of rhubarb. Just remember, when you are picking up that bunch of rhubarb in June, when you know that the season should be ending at any moment, grab extra. This is what you will chop up and freeze, so that when you are pining for Spring, in the bleak month of January, you can make a cobbler or crisp and pretend it’s May!!