We’re Going to Pretend It’s Spring and Eat All of the Rhubarb
And if going into baking overdrive happens to warm us up, so be it.
Spring has sprung – if only in the sense that the official start of spring came and went a few weeks ago – but we’re over here still wearing sweaters and galoshes and getting so sick of soups and stews even when they’re dotted with spring produce. At some point the weather will catch up to the calendar, but in the meantime, we’re using the Power of Positive Eating™ to transport us to a warmer, sunnier place.
Lemon Bundt Cake with Berry Rhubarb Glaze (pictured above)
Fresh (or frozen) rhubarb and store-bought berry jam come together to make a sweet shortcut glaze that pairs perfectly with the bright and citrusy Bundt cake (or over ice cream or pancakes or…you get the idea). PSA: Since this cake is served cool, you can make it the day before you want to serve it.
It’s a classic for a reason. Strawberries (and a fair amount of sugar if we’re being honest) sweeten up tart rhubarb for a taste of spring that will make you feel like it’s not still snowing in parts of the country. Homemade pie dough is nice, but no judgement for grabbing a quality store-bought frozen version to get to the tasty bits faster.
If it’s good enough for Ina, it’s good enough for us. The best part of making a crisp is not feeling pressure to perfect the crumble crust. Just sprinkle it over the top and bake. How easy is that?
You’ll find quite a few varieties of rhubarb at the farmers market, ranging in color from bright green to pink to an almost red shade. And while they all taste good, we opted for the dark pink-red stalks to keep the color uniform, but you could get all creative and go for an ombré effect and we wouldn’t hate that at all.
Valerie Bertinelli uses rhubarb to make a simple syrup for a bubbly elderflower cocktail that’s a little sweet and a little tart, and perfect for sitting out on the porch and enjoying the warmer weather. (Or in front of the fireplace imagining that it felt like spring.)