Pretty in Pink
Rhubarb’s sweet-tart flavor brightens classic desserts
Rhubarb seems to be one of those love-it-or-hate-it foods, and I’ve never really understood why. Its perfectly lovable, tartly refreshing taste is wonderful in simple desserts. Bake it with sugar to make an easy compote that’s great on its own or in a layered rhubarb-lemon cream pie (below), or top the chopped fruit with streusel for a homey rhubarb crisp.
Now is the time to bring rhubarb into your kitchen. Tender, bubble gum-pink stalks of hothouse rhubarb start to appear in markets in February; deeper red field-grown specimens come into season in April and are available through May or June. (Either type is great in our recipes.) This long season is good news for those who love rhubarb―and for whom its tang is one of the sweetest tastes of spring.
QUICK RHUBARB IDEAS