Recipe Roundup: Rhubarb
Get it while you can! Rhubarb is a sure sign of spring, but it won’t last long! The red stalks of this veggie may resemble celery, but they have a naturally tart—and we mean tart!—flavor. Its tartness is why it is most often enjoyed cooked with sweeteners, and famously paired with strawberries.
Rhubarb season is one of our favorite times of year. This tart is sweet and tangy with a delicate almond crunch.
Rhubarb has such a short window during the spring that we try to take advantage as much as possible. This rustic galette is a delicious way to enjoy this seasonal treat. If you don’t have time to make your own dough, we’ve got you covered!
These cookies have rhubarb in them, which is technically a vegetable, and therefore they’re healthy cookies. PS: any leftover rhubarb jam is perfect on toast!
The buttery crust and the natural sweetness from the strawberries enhance the tart rhubarb so perfectly you might have a hard time just eating one.
This picture perfect cake is a musts for a spring picnic or barbecue.
This spiced rhubarb compote is sweet and spicy and the perfect light dessert.
We love the flavor of this sorbet and that it feels light and spring-y. Because we use honey as the sweetener, it does have a very strong honey flavor, so feel free to swap the honey for agave or sugar if desired.
This simple jam can easily include other flavors by adding or swapping your other favorite fruits. The jam freezes well so you can have rhubarb all year long.
The tart and tangy flavor of the rhubarb is such a treat in any cocktail or drink. This recipe tastes like springtime in a glass.
Studded with pieces of tart rhubarb, this coffee cake is incredibly tender on the inside. It’s topped with a sweet buttery crumble that caramelizes and browns as it bakes, adding a delightfully crispy texture and nutty flavor.
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