When the rhubarb starts to roll in, I know that summer is not far off. It’s only another week until the strawberries start to ripen–they’ve already formed but are still green right now–and then June hits and boom, it’s summer. But I’m getting ahead of myself! Honestly, I’m in no rush for summer. I love late spring. T-shirt weather begins, all the shades of green wink at you, and standing outside on the porch at night is a magical feeling.
Rhubarb starts it all. Even though I grow my own, it’s just not enough. Yesterday I picked up twenty pounds of beautiful organic rhubarb to make some jam to sell, and of course, so I can indulge in all the things I want to make for myself!
I make this rhubarb custard pie every year. It’s my hands-down favorite. I just noticed for the first time that this recipe was written by David Karp. I’m fascinated by him. Look him up if you like fruit! There’s a great article on him in the New Yorker.
I am definitely roasting some rhubarb but might take this twist on it from Molly Wizenberg, who uses white wine.
Usually, I make rhubarb syrup with all the chopped off ends. Because you are putting it through a sieve, it’s a good use for these end bits. But this year, I’m putting half of it in a jar with some apple cider vinegar. Rhubarb vinegar. Perchance to be a rhubarb shrub? Only time will tell. Any rhubarb dreams by you?