Making the most of rhubarb season

One of the first signs of spring is when I see the deeply ruffled leaves of my rhubarb plants poke their way through the remnants of last fall’s leaves. The green leaves are followed by crimson red stalks of the tart vegetable (it’s not a fruit, despite its usual treatment as a dessert) and I am excited for the tarts and pies soon to follow. Even though I enjoy rhubarb’s sweet side, the uses for it extend beyond the pie plate and jam jar. It makes an excellent compote to serve alongside meats, and rhubarb – especially when roasted – also works in salads and other side dishes.

I now have six(!) large rhubarb plants – half a deep red variety, the other half an heirloom, extra-tart type that is mainly green – and today I had enough to safely proceed with my first harvest. Because I was short on time and needed a quick dessert for an outdoor dinner with friends (the first time we have dined together in a year), I quickly threw together a blueberry rhubarb galette lightly flavored with ground coriander, ginger, and a hint of cinnamon. It was terrific, and now I’m looking for more ways to use my bountiful harvest. Scouring the EYB database turned up over 2,100 online recipes that make use of this wonderful harbinger of the season.

Below is a sample featuring some of the most talked about rhubarb recipes in the EYB Library. What’s your favorite rhubarb recipe?

• Rhubarb cake from Cook Simple by Diana Henry
• Rhubarb soup from  Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
• Raspberry-rhubarb muffins from Flour by Joanne Chang
• Roasted rhubarb salad with goat cheese and pistachios from Real Simple
• Rhubarb and amaretti cake with orange and rosemary glaze from Delicious Magazine (UK) (pictured above)
• My favorite hot and sour rhubarb and crispy pork with noodles from Jamie at Home by Jamie Oliver