Valley Bounty: Rhubarb
Rhubarb’s moment in the spotlight is brief but delightful. Take a rhubarb cobbler to new heights by using local eggs and pastry flour, adding deep yellow color and rich and nutty flavor. Rhubarb simple syrup can bring the taste of spring to your drinks, as well. Simmer 4 parts chopped rhubarb with 1 part sugar and 1 part water until slightly thickened, then strain. Mix with seltzer or use in a rhubarb cocktail. Can a few jars, and you’ll be ready to add some spring to your winter drinks. Find recipes on the Valley Bounty Page at buylocalfood.org.
By Margaret Christie of Community Involved in Sustaining Agriculture (CISA).
Sources:
CISA’s list of rhubarb producers is here
Find it at farmers’ markets and retailers that prioritize local sourcing, as well.
Ashfield’s Bug Hill Farm makes a delicious Rhubarb Gooseberry Shrub and Rhubarb butter. Order here or find their list of retail outlets here.
Recipes:
Rhubarb Cobbler (you’ll need to scroll down, past a number of links to other rhubarb recipes, both savory and sweet).
Preserving tips:
Rhubarb chutney and simple syrup are both in my regular preserving rotation. Find recipes for these and other rhubarb preserves from Food in Jars. Plus a rhubarb cake that sounds good!
