Rhubarb from the garden

I spent some time in southern California where I visited some fabulous farmers markets and ate an unbelievable variety of wonderful fruits and vegetables, including Meyer lemons, tangerines, juice oranges, eating oranges, blood oranges, grapefruit, limes of several varieties, dates, avocados, artichokes, lettuce so beautiful enough to be sold as couture, spectacular looking (but not so very flavorful) strawberries, asparagus, spring potatoes, garlic, garlic chives, spring garlic, elephant garlic, sweet onions, spring onions…..and flowers we in the northwest can only dream about.

At one market there was a box of skinny, light pink and green rhubarb. I immediately thought about my cool northwest garden and visualized huge, fat, deep red stemmed, succulent, juicy rhubarb. Take that, California!

And take it I did, the day after I arrived back home. Donning my fleece lined raincoat, knee boots and a hat, I stamped through pounding hail to get to it, but there it was, standing tall in defiance of the weather gods.

As always, my first rhubarb dessert of the year is Rhubarb Crisp, warm, crunchy and tart enough to remind me of its fruity essence. Next is Rhubarb Crumble, a little gentler and a bit less tart, inviting a side of crème fraiche or rich vanilla ice cream.

After those two I settle down and play with Stewed Rhubarb for breakfast, savory Rhubarb Marmalade for a condiment with chicken, pork, lamb or sausage and finally I brave Rhubarb Cream Pie.

By June the plants are waning a bit and I cut, chop and freeze what is left for a late summer jam-making day.