Rhubarb abounds at the moment. Driving along the little country roads out here, you see many a luxuriant patch with broad, lofty, ruffly green leaves and the occasional gorgeous flower soaring above. The markets are full of the celery-like stalks in shades that range from rose to raspberry. I'd been feeling a tad deficient for having produced such adamantly green rhubarb, but then I looked up the variety we planted and it turns out Victoria rhubarb is meant to be green! Naturally, it's not the one most commercially favored, since everyone is attracted to the gaudy red stuff, but I'm now quite proud of my green stalks with the discreet hint of pink at the very base. It tastes just as wonderful, and I find the color makes a lovely counterpoint to the vivid strawberries with which it's so often paired. Food52 continues to be an inspiration (even though my strawberry-fennel ice cream, nominated last week, did not win—#$@$%#!), and I think you'll love this simple but flavorful poached rhubarb that I've topped with strawberry preserves that deliver a bit of heat. Make it now, before all that beautiful red (or green) rhubarb has seen its best days.
Read More...