I love rhubarb season. Every year I freeze it, can it, make crisp and pie, and even wine! I am always looking for new and exciting rhubarb recipes. Our crop was a little light this year, but I hope to plant more between my blueberry bushes (hint, they both thrive in more acidic soils!).
Rhubarb is a perennial vegetable with big beautiful leaves. It is often paired with fruits in dessert dishes because it is quite tart. The leaves are not edible and are actually toxic due to the amounts of oxalates in them. I’ve scoured the blogs of some of my favorite food bloggers to share these rhubarb recipes with you.