Rhubarb is an under the radar food. You may have even thought “rhubarb” was a medical condition, or a difficult and obsolete form of needlepoint. In fact, it is a sweet and tangy vegetable resembling pink celery. Also known as the “pie plant” because of its common use in strawberry rhubarb pie, rhubarb adds the perfect zing to a number of spring and early summer food creations.
Why Cook With It?
Rhubarb is the perfect addition for people who like their desserts sweet but complex. Like celery, it’s low-calorie, and like other vegetables, rich in vitamins and minerals. It’s commonly paired with strawberries in a number of pastries, like pies and crumbles, but stands alone in jams, jellies and tea as well.
What Did You Make?
I baked a pan of these quick and easy rhubarb vanilla sweet rolls. They use prepackaged crescent roll dough, so it’s anything but complicated: the most difficult part is chopping up your rhubarb. The result is an addictively tangy, sticky morning bun perfect for lazy Saturday breakfasts.
What Else Is It Good For?
If you’re looking for something more dessert-like, this classic rhubarb crisp is easy to put together. Other options include rhubarb fritters (do you feel Southern yet?), jelly snacks and freshly brewed iced tea. And, of course, if you are ready for a more intensive project: strawberry rhubarb pie.
Rhubarb rolls
http://youngbrokeandhungry.com/2013/05/21/easy-rhubarb-vanilla-sweet-rolls/
Rhubarb jellies
http://www.tarteletteblog.com/2009/06/recipe-strawberry-and-rhubarb-pate-de.html
Tea
http://www.marthastewart.com/343703/rhubarb-iced-tea
Rhubarb fritters
http://www.tasteofhome.com/recipes/rhubarb-fritters
Rhubarb crisp
http://www.food.com/recipe/rhubarb-crisp-93946?scaleto=2&mode=null&st=true
Strawberry rhubarb pie
http://www.foodnetwork.com/recipes/grandmas-strawberry-rhubarb-pie-recipe.html
