Last weekend, on the very tail end of our vacation, Scott and I spent an hour walking through the Allentown Farmers Market. While there weren’t any local strawberries to be found, there was plenty of ruby stalks of rhubarb from area farms and gardens. I bought a generous sackful and have been throwing a little one-woman rhubarb festival in my kitchen this week (between sneezes from a most irritating spring cold).
I cooked up a small batch of strawberry rhubarb jam that went live over on Food 52 earlier today. I liked that one so much that I made a second batch that I spiked with three tablespoons of rose flower water (influenced by Cooking With Flowers!). I also made another batch of this roasted rhubarb compote with vanilla (it’s insanely good). I’m currently out of rhubarb, but plan on getting more this weekend to cook into chutney and syrup.
When that’s all done, if there’s time, I’m going to make a batch of strawberry rhubarb butter, and another of rhubarb jelly with rosemary (I don’t mean to be a tease, but it’s a recipe from the new book! And it’s so, so good). It’s such a joy to have something fresh and good to work with.
How are you guys using rhubarb these days?