This is something that I would eat every day if I could. But I can’t, because rhubarb is only around for such a short spell in spring. Isn’t that the law of scarcity, that you want something (only because?) there’s so little of it to go around?
Never pass up the chance to buy rhubarbs whenever you can. Even if you only have the means or capacity to get a few stalks. You don’t have to make a whole pie; and you can always put them up as a jam. So bright and tart-tasting, easy to prepare, and limited to a short window of spring, rhubarb is worth the risks of getting creative with — or adding to whatever you’re making anyway.
Sweet, spicy and sour, what a wallop for your morning toast. What a surprise for a spread with cheese on crackers. This jar will surely sit a special place in the fridge, one of the wacky, must-think-before-eating creations, right there with the kimchee-pickled beets. The good thing: one slick will go a long way. The bad thing: your tastebuds will become more tolerant to heat, as you’ll want to slick on more and more.
Is there anything you can do with rhubarbs except make pies and jams and jellies, often in combination with a sweet red fruit? The world may never know. I’m not in any mood to find out myself, because before this I was a virgin to making the classic rhubarb pie. Okay, maybe I still am, since I chose cherries as its pie partner. They just looked so fresh and plump and made me want to buy more than I could … Read More