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Ready for Rhubarb

Ready for Rhubarb

It’s just about time in the northeast; time for rhubarb. A stalky, bitter plant, you have to treat rhubarb with the respect it deserves, if you want to experience the beauty of it. While the leaves of this stalky, celery like plant are definitely inedible, the pretty, usually pink or red stalks are where all the flavor hides.

Rhubarb is technically a vegetable, however, many of the recipes you’ll find utilize the stalks almost like a fruit, boiled down with sugar to make pies, galettes, crumbles and more. If you want to add some pizazz to your salad, however, just chop up the stalks raw, just like you would celery, and add a tart twinge to your greens.

Most people aren’t going to pick a stalk of rhubarb and eat it as is, although some people really enjoy the crisp, tangy flavor they get. More often, rhubarb is an acquired taste, often paired with another flavor to sweeten it up a bit. But don’t pass it by, rhubarb can be delicious when prepared the right way!

Below, I’ve culled some of my favorite rhubarb recipes for you to enjoy.

Rhubarb Relish (pair with meatloaf or any beef) (from Taste of Home)



Quick Pickled Rhubarb Salad  (from Epicurious)



Easy Rhubarb Breakfast Cake (from The View From Great Island)



Rhubarb Lemonade Slush (from Taste of Home)



Rhubarb Crisp (from



Rhubarb Peach Galette (from Butter & Baggage)



Strawberry Rhubarb Pie (from Sally’s Baking Addiction)





Shelley Nicholson

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