What To Eat Right Now: Rhubarb

March 30, 2012 | By | Comments (3)

WTERNrhubarbRhubarb appears like celery's wilder cousin, stalking the land briefly  and throwing a jolt of electric acidity to any dish it graces. Rhubarb-liqueur-ck-l

These days, hothouse rhubarb is increasingly available year-around, but now's the time for the fresh, field-grown stuff, which tends to have maximum color and zing. With  just a little water and plenty of sugar, the stringy stalks quickly collapse into a luscious compote in a saucepan, beautiful with Greek yogurt or even oatmeal. We love homemade Rhubarb Liqueur, a sweet-tart song to the season. Sip it straight or top it with a splash of cava or your favorite dry sparkling wine.

You typically see rhubarb in a pie with strawberry, but strawberries are just coming in to season. We chose apple instead. Try rhubarb in our Rhubarb-Apple Pie.


  1. probiotic yogurt

    This seems like an excellent piece to add to a perfect Balkan blend yogurt. I can see the health benefits on this serving.

    May 29, 2012 at 1:52 am
  2. cooking grill

    it really is and must appreciated by all! 🙂

    April 12, 2012 at 11:49 pm
  3. Laura3gsd

    My mom always made rhubarb pie with pineapple, so that’s how I make mine. Delicious, try it! Maybe I’ll try one with apple… That sounds good too.

    April 1, 2012 at 7:15 pm

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