I never thought I liked Rhubarb. Boy was I lame! Last year I tried it and now I totally get it. Rhubarb is like Easter, and new tree growth, and the grass peaking through the snow. It's a sign that Spring is headed this way soon. I plan to make Rhubarb an anual thing. After an especially rough winter here in Colorado, and logging more time on my trainer than in years past (times 10), I'm ready for some Rhubarb! Low and behold, one day after I made something with rhubarb, I experienced my first run of 2010 in my sports bra. Coincidence? I think not!
Rhubarb is really best with strawberries, and dessert. That's where it likes to make it's debut. This year I went for the Strawberry Rhubarb Tart via my most favorite cooking magazine ever, Eating Well. It came together quickly and it gets a solid 5 stars from the Sonja kitchen. I really wouldn't post it if it didn't, why would I do that to you?
Just think, making something with Rhubarb is kinda like inviting spring over for tea and sandwiches. Oh, and if you haven't tried it before, don't try it raw! Just find a recipe and cook it up. It gets sweet when you cook it, but raw, it's no good! Need a change of weather? Give rhubarb a try!