Last updated on May 11th, 2012
IN SPITE OF THE WACKY SPRING WE’VE HAD, my rhubarb crop has been phenomenal. I’ve already made my mother’s fabulous Custardy Rhubarb Pie, and this not-too-sweet, not-too-tart Rhubard Crisp. But I need other ways to use the tart, tender stalks. Can you help me out here? Mind sharing your own, favorite rhubarb recipe?
Don’t be shy! Post (or link to) your favorite rhubarb-reveries below. I look forward to reading them.
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