It’s rhubarb season already?!

My rhubarb plants are nearly ready to harvest, marking the earliest maturation since we moved to this location in late 2008. Glancing back at the posts about rhubarb’s return as a harbinger of spring, the date when the post appeared has moved backward several weeks since 2014 when I started writing for the EYB blog. That year, the rhubarb post was on May 29 (granted, the winter before had been long and brutal). The date that the rhubarb has been ready has steadily crept earlier, possibly a reflection of the effects of climate change. Last winter was the mildest on record in Minnesota by a long shot – it felt similar to the winters I experienced in southern West Virginia, which is two climate zones warmer. I guess I’ll be making rhubarb pies sooner this year and will try not to worry about the broader implications of this trend.

Since I have six large rhubarb plants I have been looking for additional ways to make use of the bountiful harvest. Currently, the EYB database turned up over 2,900 online recipes that I can browse for inspiration. Below are a few of the most talked about rhubarb recipes in the EYB Library, along with some of the newest entries. What will you make to celebrate rhubarb season?

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  • Jane  on  April 16, 2024

    I just bought my first rhubarb of the season so I can make my son’s favorite cake – Nigella’s Rhubarb cornmeal cake with muscat-mascarpone cream from How to be a Domestic Goddess.

  • Indio32  on  April 17, 2024

    Saw some in Waitrose 3 or 4 weeks ago but it was wrapped in plastic and silly expensive so I walked on past. Will buy when it’s available elsewhere.

  • Lepa  on  April 17, 2024

    The Bluebarb pie from Midwest Made is our family’s favorite pie and it is the first thing I make when rhubarb appears in the market. I can’t recommend it highly enough!

  • susankay  on  April 17, 2024

    I always make Erma’s Rhubarb Cake from Moosewood Desserts. It’s great!

  • breakthroughc  on  April 17, 2024

    My favorite is the Strawberry Rhubarb Bars from Pure Flavor by Kurt Beecher Dammeier. They also work with rhubarb and raspberries or blackberries.

  • DeborahG  on  April 18, 2024

    The rhubarb soup which accompanies the yoghurt / honey pannacottas in Kate Zuckerman’s The Sweet life.
    Dean Parker’s Bay pannacotta with rhubarb parfait (Great British Chefs website),
    Yorkshire rhubarb martini, Terry and George: feeding friends

  • eliza  on  April 18, 2024

    My rhubarb isn’t ready yet but when it is, I will definitely make Nigel Slater’s rhubarb cinnamon polenta cake. I make many rhubarb desserts but the polenta cake is my favourite. I also make Smitten Kitchen’s strawberry rhubarb pecan loaf. So good.

  • goodfruit  on  April 18, 2024

    I love rhubarb! I have already made Rhubarb Bars with Crumb Topping from the book, The Joy of Rhubarb and they were a big hit!
    And then there is Rhubarb Custard Pie, No Other Fruit is added, it is my favorite pie and I use it to win over new Rhubarb converts.
    Finally, I bake a lot of Rhubarb Buckle thru out the year with Rhubarb that is in my freezer stash.

    The easiest way to slice and store rhubarb is to use a simple mandolin over a bowl in your sink. Being careful when you get to the end of your stalk. Measure out 3 or 4 cups into a zip lock baggie, label and freeze. That is all, now you have Rhubarb Freezer Stash!

  • adrienneyoung  on  April 19, 2024

    Pulled the last of last year’s rhubarb from the freezer and made Jane Grigson’s simple but lovely stewed rhubarb (Fruit Book). I wonder if I should gild the lily: would it be unwise to open a jar of stem ginger, for drizzling of syrup and adding of bits purposes?

  • kingking  on  April 25, 2024

    Make the Strawberry Rhubarb Pie with Ginger Crumb Topping from Leite’s Culinaria (originally published in the Bi-Rite Market’s Eat Good Food cookbook). I usually make it as a crisp and everyone I’ve made it for has said it was one of the best things ever. It really is.

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