Posted by EmilyThursday June 23, 2011
I have been seeing rhubarb everywhere lately! And rightfully so, as rhubarb is still quite in season in this hemisphere. Originally used for medicinal purposes, this vegetable (who knew?!) was not used as a food for thousands of years, not until sugar became more easily accessible and available. Its intensely bitter flavor, mixed with the sweetness of strawberries and other fruits and sugar, makes for some delicious early summer treats. Here are some of my favorite recipes for rhubarb dishes, including a non-traditional rhubarb pie, a refreshing summer cooler, and a jam mixing fruit and flowers. Just remember not to use the rhubarb leaves—they can be toxic!
Rhubarb-Rose Preserves from Linda Ziedrich’s The Joy of Jams, Jellies, and Other Sweet Preserves