Is rhubarb showing up in your gardens, CSA boxes, or farmers’ markets yet? Truly, rhubarb is the bellwether of spring. Asparagus, too, but ruddy rhubarb makes a more striking contrast with the drabness of winter.
Packed with vitamin K, vitamin C, and even some calcium, rhubarb belongs on any spring menu. Its tart, celery-textured stalks play well with the sweetness of honey or fruit. Try this sweet-tart sauce on baked oatmeal or with breakfast porridge, yogurt, or ice cream – including a full-fat dairy product will help the absorption of the vitamin K.
Citrusy Rhubarb Sauce
3 stalks of rhubarb, diced
½ cup raw honey
1 clementine (zest and juice)
A few dashes of cinnamon (1/4 tsp?)
3-4 whole cloves
Combine all ingredients in a small saucepan and heat on the lowest heat possible to keep at a very low simmer until the rhubarb softens. (You can test it by trying to cut it with a spatula – it should fall apart with no resistance.) Serve warm or let it cool and refrigerate for later, and remove cloves before serving.
I will post a recipe for strawberry rhubarb vinaigrette as soon as local strawberries are available. This farm, right around the corner from my house, runs a u-pick during strawberry season.
What do you like to do with rhubarb?
Part of Food Renegade’s Fight Back Fridays carnival.