Monday, May 9, 2011

Rhubarb Facination

Confession time... I've never had rhubarb! From what I hear it could be one of my favorite edibles. No, the tartness doesn't scare me away. In fact, what I continue to read- that it's tangy taste will bite your tounge with vengance, is actually what draws me in. (Yeah, as a kid I was a total lemon-sucker)

So, I want to make this the year rhubarb and I meet. I think it could be a fond and lasting friendship. If you are new to Rhuby too, read up on the basics here. I'll share with you the bounty of my extensive recipe research...

- Rhubarb Sorbet from Kimberley of The Year in Food
- Rhubarb Updside-Down Cake by Ree the Pioneer Woman
- Strawberry-Rhubarb Crisp alla Mode on Zoe Bakes
- Red Rhubarb and Rum on Eat Make Read
- Pancakes with Rhubarb Creme (and berries) by Stephanie of Desserts for Breakfast
- Rhubarb Coffee Cake from Deb of Smitten Kitchen
- Muscovado Semifreddo with Roasted Rhubarb & Shortbread Crumbles by Ashely of Not Without Salt
- Strawberry Rhubarb Crumble from Heidi of 101 Cookbooks
- Rhubarb Almond Frangipagne Tart on What Katie Ate
- Gluten-free Rhubarb Tartlettes by Helen from Tartellete
- Rhubarb Tart on What Katie Ate
- Raspberry Rhubarb Crostada by Kelly of Eat Make Read
- Rubarb Blush found at Eat Make Read
- Rhubarb Topped Cheese Cake from Tesco
- Chia Rhubarb Apricot Muffins by Sarah of My New Roots
- Rhubarb Rellish by Dan George on Design Sponge
- Strawberry Rhubarb Jam by Molly on From Me To You
- Rhubarb-Strawberry-Lime Lemonade by David and Luise of Green Kitchen Stories

Top photos, clockwise from left: Rodale, Tartelette and Green Kitchen Stories


  1. My grandmother used to have rhubarb growing in her garden, so when I was younger I used to get some along with a bowl of sugar, dip it in the sugar and eat it. Yum!