From all the cookbooks, food magazines and recipes you read that deal with this humble sour stalk you’d think it came into season at the exact very moment that strawberries do. And maybe in some places they do, but growing up in Canada or living as I have for most of my adult life in the Northeast they certainly don’t. Last year which was a very warm Winter the strawberries were very early, but usually you start seeing them at the market in late May early June. Rhubarb usually arrives with May.
I’m here to tell ou not to fret. There are lots of thing delicious things to make with just rhubarb, on its own, all by itself . Featured right here over the years have been Rhubarb Pickles (great with pate or rillette) , my favorite Rhubarb Crumble or the very simple staple of my childhood – Stewed Rhubarb. Lately I have been seeing artisanal syrups being made and I think Rhubarb Syrup would be a great thing to have on hand for non-drinkers add a little home-made seltzer and you’ve got yourself a tart sweet refreshing beverage. Otherwise here is a round-up of some Rhubarb Cocktails.
And yes I know you can buy strawberries from Chile or California any time of the year, but it’s not really the same – the point of this classical combination is to nab them when they are both in season and can be used to make magic together. If however you live somewhere that has several weeks of Rhubarb before the strawberries appear I encourage you to not wait – Rhubarb is fine all by its self.