The best rhubarb recipes, according to a rhubarb lover

The best rhubarb recipes, according to a rhubarb lover

Picture this: You’re at the grocery store on one of those perfect spring days that are just warm enough. You’ve decided to go to the “market” because you’re so laid back for a few ingredients for dinner that night, which you unrealistically dream of eating outside wearing a loose linen garment from an overpriced boutique. You spot purple and green asparagus. Sold† A leafy bunch of dark green spinach. Done. Forty-five stems of one-foot ruby-red rhubarb? Well, come on, you’re Surely go cook it too.

Every year it’s the same sad story. While the asparagus is roasting and the spinach is tossed into a random recipe just as it wilts, the giant stalks of rhubarb — which barely fit horizontally in your fridge at first — sit nicely and patiently waiting for you to do something with them. Every time you open the door they are there, wondering when their day will come, as the shelves and drawers are emptied and replenished with other wonderful farm-fresh produce. That’s where the rhubarb stays, and since veggies have brains, the stems are probably thinking, ‘Uh, I’m gorgeous and cool. What the hell is going on here?”

The migration of rhubarb in the spring is inevitable. That beautiful deep red color is as powerful as a siren song (although color is not an indication of flavor in rhubarb, so green is just as good as red). Look how high! And how fresh and thick! Imagine all the delicate desserts you could make, and the fresh whipped cream you could dip on top. Rhubarb is an aesthetic signifier of hope that lasts forever, and the sight of it in the supermarket conjures up visions of garden parties with paisley tablecloths, crisp wines, English accents, and whatever rich people do on Saturdays (?). It’s nearly impossible to resist buying more rhubarb than one person could ever know what to do with it – and once you know what to do with it, it’s just as impossible to resist buying it. buy it again. When will you break this vicious circle?

The answer is never.

So here’s what you can do with rhubarb.

Rhubarb and Raspberry Ripple Ice CreamKitty Travers from La Grotta ice creams

Rhubarb CrispMark Bittman, NYT Cooking

Rhubarb Custard PieClaire Saffitz, Enjoy your dinner

Rhubarb and Raspberry Crumble CakeDiana Henry van Easy

Rhubarb OrangeRose Gray and Ruth Rogers, NYT Cooking

Sausage With Chard And RhubarbMelissa Clark, NYT Cooking

Edna Lewis’s Rhubarb Pie Edna Lewis, NYT Cooking

Almond Rhubarb Picnic BarsDeb Perelman, Smitten Kitchen