Farmer’s Market Friday: Rhubarb

Happy Friday my friends! We are kicking off something new today, that I think {hope} you will love! Doug and I LOVE to visit the Farmer’s Market, especially to buy the in-season veggies and fruit. So each week, we are going to highlight a special food that you can find at your Farmer’s Market and share some recipes with you.

We think it will be great fun…and hope to inspire you to expand your menu with new recipes! Today we are featuring Rhubarb

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I grew up with a large {about 1 acre} yard and my parents had a huge garden, one of the things my Dad grew was Rhubarb. Growing up I wasn’t ever really a fan of Rhubarb, but a couple years ago, was reacquainted with it and began enjoying it.

According to wiseGEEK…”Rhubarb is an intensely sour vegetable and traditionally, rhubarb is paired with things like strawberries or ginger, and abundantly sweetened. Only the stalks of rhubarb are edible. Depending on the varietal and how it is cultivated, the stalks will be green to dark red in color, often in streaks. The leaves have a high oxalic acid content, and are potentially toxic to both humans and animals. For this reason, the leaves are trimmed and discarded before rhubarb is cooked. Most commonly, the sour stalks are used in a pie, but rhubarb is also used to make preserves and wines.”

Rhubarb Recipe Round-Up

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Feel free to share your Rhubarb recipes with us!

Linking toWeekend Wrap Up PartyMade By You Monday, Saturday Night SpecialSaturday Sevens

 

 

Comments

  1. Rhubarb isn't common around here. I wish it was. Renonda recently posted..All things crafty, crocheted owlMy Profile
  2. I have never tried Rhubarb, but now when I have the recipes you posted I'll make something for sure. Rhubarb Crumb Bars sounds very yummy! Thanks for sharing! Passing by from Tatertots & Jello linky party.
  3. Thanks a ton! We recently moved into a home that has 5 MASSIVE rhubarb plants. Now I know what to do with them! =)

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