One of my favorite things to post on my kitchen blackboard is a list of all the in-season goodies going on now. I post these because they are good reminders of what I should be eating and when.
I just updated the board with the May eatables. On the list?
- Bell peppers
- Snap peas
- Hot-house tomatoes
I like all of these things. Except rhubarb. Not because I've ever eaten a dish with rhubarb that I didn't like. More because I've actually never tried a dish with rhubarb. Pity, ain't it?
Thankfully, in my google-searching for a dish using rhubarb I stumbled across this little gem of an article from Paula Deen.
She offers tips about rhubarb selection, storage, and preparation, and even includes a few recipes. I'm setting a goal for myself to give a couple of rhubarb recipes a try. First on the list? Strawberry rhubarb ginger crumble. Yes, please. I'll have two.