The unfurling of the tart, richly flavored stalks of rhubarb are a harbinger of spring in many places. Rhubarb has a clean, sour taste, somewhat like a crisp green apple but with a distinct flavor all its own.
Some taste hints of strawberry, which perhaps explains the immaculate pairing of the two. Rhubarb pairs well with several fruits, such as apples, oranges and grapefruits, as well as sweet spices like cinnamon, cardamom, ginger and nutmeg. It’s also excellent paired with a seasonal counterpart–chervil! The sweet anise, near minty after tones of chervil make a delicious combo. Check out our blog for a chervil-infused icing that is excellent drizzled on rhubarb cake.
Excellent in all sorts of sweet treats, from pies to upside-down cakes, coffee cakes, strudel and even jam! Rhubarb season is only a few weeks long, but you can chop and freeze rhubarb for delicious summer treats too!
One bunch is 6 stalks.