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Rhubarb will forever remind me of my grandmother -- she loved rhubarb pie. People aren't always sure what to do with this quirky vegetable (no, it's not a fruit, though it's used that way). I've grown to love its versatility. The tart flavor provides a punch to pies, crisps, muffins, and coffee cakes. Jell-O salads take on a whole new meaning with rhubarb added -- just boil slices of it in water to soften it first. Rhubarb also makes delicious jam when combined with other fruits like strawberries or pineapple. My plan this spring? To perfect a rhubarb sauce for ice cream. And I'm trying LHJ's Strawberry-Rhubarb Crumble recipe.
Originally published in Ladies' Home Journal, April 2011.