For us, one of the hallmarks of spring is the smell of a fresh rhubarb crisp baking and bubbling away in the oven, the signature and stunning ruby-red filling peeking through a beautifully-burnished topping. And now the time has come to enjoy this seasonal favorite as we are harvesting our first crop!
Here at the farm, we often get to enjoy rhubarb a little earlier than most as we grow ours with the help of forcing jars. This technique, in which the rhubarb is grown in darkness under the warm cover of a bell-shaped pot, produces pale, smooth stalks that are less bitter than their later-season counterparts. Rhubarb’s tart-sweet flavor profile pairs naturally with other fruits and of course, berries, making it a wonderful addition to jams, jellies, cakes and more. Here are a few of our favorite ways to use this most-special spring ingredient (after baking up that first precious crisp, of course!):
This sweet-and-savory spread is delicious served on toasted crostini with goat cheese; or, add it to your morning oatmeal for an unexpected touch!
Red-Wine Poached Rhubarb
This wine-poached syrup is incredibly versatile: Try it served warmed over a scoop of ice cream!
This rosy-colored roasted dish makes for an excellent dessert, especially served with a dollop of crème fraîche and a shortbread cookie
These custards from Martha Stewart Living couldn’t be easier! (Or any more delicious!)
The all-time classic!
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.