Savor Spring
Rhubarb, which is technically a vegetable, is extremely tart, making it a great choice for both sweet and savory recipes. More often than not, it’s cooked with fruit or sugar — to add sweetness and balance out the flavor. You’ll find that it comes in a variety of shades from deep red to pale green (and they’re all delicious) but we often gravitate towards the pretty red stalks when we’re making dessert. We grab the thinnest ones we can find (they’re more tender and less fibrous), use them in everything from pies to breakfast muffins and then freeze any leftover rhubarb for a rainy day. If you’re unfamiliar with this seasonal ingredient, these recipes are a good place to start. Each one is easy to make and together, these recipes will provide you with a wide variety of ways to use your rhubarb. If you only make one thing this spring, we recommend these cookies. They’re crunchy and salty on the outside — and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.
