There are a few telltale signs of spring in the Midwest: Trees starting to bud, the smell of mud as everything begins to thaw and snow mixes with soil, dandelions popping up, and rhubarb season.
Having a spring birthday, I think I have always been more in tune with the signs of spring. For as long as I can remember, I have had a love for the new growth; the messiness of what spring has to offer. I definitely have vivid memories of “swimming” in melt off puddles in the middle of the yard! As I have grown up and have become a gardener, that love has blossomed (see what I did there?!). It means it’s planting and soon to be growing season!
Once the snow is gone (And in northern Wisconsin, we still have a TON of it with 70 degree weather coming our way!), such simple joy can be found in pulling away the leaves and debris to look for the first growth of rhubarb, among other spring plants. Because rhubarb season is such a sign of spring, let’s talk rhubarb and cooking with it!
Some fun facts about rhubarb
- Did you know rhubarb is a vegetable? In our household, we have more than your average number of discussions about whether a particular food is a fruit or a vegetable, but by definition, a fruit comes from a fruiting body, which rhubarb does not.
- The leaves of a rhubarb plant are poisonous when ingested. You can touch them, but you can’t eat them.
- Rhubarb can be harvested all summer, although it gets woodier as the heat of the summer takes hold. It’s a common myth that it gets toxic late in the summer. Harvesting should be limited to just a few stalks at a times past June to allow the plant to build reserves of energy, however.
- Want to learn more? Head to the UW Extension site to learn more about rhubarb!
Rhubarb Season: Let’s cook together!
With the days getting longer and that snow nearly gone (except here, of course!), rhubarb season is almost here! Let’s cook and bake some rhubarb treats together!
Baked Goods
There’s something about that combination of sweet strawberries and tart rhubarb that make the tastebuds happy. So below we have two great recipes: strawberry rhubarb oat bars and strawberry rhubarb bread. I can’t get over the color!
I have never loved the idea of pie crust, but this simple rhubarb pie has the easiest pie crust that I bet you will revisit again and again! And the cookies? They are soft and delicious; a unique treat to be sure! Click any of the pictures to head to the recipes!
Canning during rhubarb season
Sometimes I sell my jellies and jams to friends and family. Strawberry rhubarb jam is a favorite every year. It’s unique and something you can’t necessarily find on the shelves. Even if you’re new to canning and preserving, I definitely recommend giving it a try! There is something so special about making your own jelly and jam.
Click the image to head to the recipe and all you need to know about canning it!
I hope you found something to create today, if not in a few weeks when all your snow is gone, like me! We are sitting with an easy 2-3 feet of snow yet, but you can bet I will be baking and creating away once the grass turns green the rhubarb grows!
Much love~Jess
