Every Spring the rhubarb shows up at the famers markets, the early harvest is the best. The taste is very tart and mostly rhubarb is used for pies, tart, and jams, or baked here with a sprinkling of sugar. No. 652 Baked Rhubarb with Labne Yogurt in the Membership Collection.
RHUBARB
Not the first spring vegetable you think of, but Rhubarb’ tart stalks are wonderful when baked or cooked until soft and sweetness with sugar. Most people have tried Strawberry Rhubarb pie, which one of my Grandmother’s regular pies. She baked a pie every Friday to have on the ready for weekend guests. We grew rhubarb in her tiny LA garden which made it fun as a child to head out to the garden and cut some stakes. Of course, I did take a taste, wow was it bitter!
SIMPLE RHUBARD RECIPE
This baked rhubarb recipe is one of the easiest introductions for rhubarb. The stalks are mixed with sugar, vanilla bean paste with lemon rind strips. Just pop it in the oven for about 20 minutes until tender. Do not over-bake, the rhubarb will get mushy.
Serve with labne yogurt lightened with some whipped cream. The original recipe called for chopped pistachios on top, but I sprinkled a little cinnamon sugar instead. If you find the rhubarb still to tart place a dollop of strawberry preserves on top as well.
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