Don’t get me wrong, I love rhubarb crisp as much as anyone, but with piles of rhubarb coming out of my fields each spring, it feels like a crime to never deviate from the classics. One of the joys of early spring crops is the extra time available to experiment and play while waiting for more fresh produce to come rolling in. Check out the creative sweet and savory dishes we’re whipping up with rhubarb this spring.
Smashed Cucumber, Rhubarb And Spring Herb Salad
Rhubarb can be used for more than just jams and pies—it can even be amazing raw! This recipe is adapted from Paula Wolfert’s iconic The Slow Mediterranean Kitchen. The original recipe is very simple and somewhat tart; here, the classic Chinese technique of smashing cucumbers is applied to rhubarb to temper its acidity.
Upside-Down Rhubarb Olive Oil Cake
Shannon Berry, the pastry chef behind Pasture & Plenty’s fabulous desserts over the past two years, brings us a real spring treat in the form of an upside-down rhubarb olive oil cake brought to life with caramelized brown sugar, citrusy lemon and tart Greek yogurt.
Basil & Rhubarb Tonic
In 2018, Siren Shrub Company was established with a mission to create space for everyone at the table—no matter their drinking preference. Siren Shrub has been crafting sophisticated shrub mixers from organic apple cider vinegar, organic cane sugar or maple syrup, and a fruit, root or herb ever since. For this recipe, co-founder Mindy McCord provides a delicious example of how shrubs allow anyone to craft delicious complex cocktails simply, with or without alcohol.
Beet & Pickled Rhubarb Panzanella
No matter the season, panzanella is one of my favorite go-to salads—toasted bread, fresh produce, some greens or herbs, and a light dressing is all you need to have a hearty, balanced salad. Here, I pickle the rhubarb and use some of the pickling liquid for the vinaigrette dressing. Balanced with earthy beets, fresh greens and herbs, and tangy goat cheese, this dish is sure to become a staple on your spring table.
Rhubarb Chutney
The perfect accompaniment to any charcuterie board or roast meat, this rhubarb chutney made with tart cherries and mustard seeds is sure to spruce up your spring table.