Even though it isn’t spring time yet, I eagerly await the arrival of fresh rhubarb in the markets. In this day and age of produce being available year-round because of imports, you just might find some rhubarb now or very soon.
My grandmother always had a rhubarb patch in her garden, so perhaps that is why I developed a taste for it even as a kid. Rhubarb, being tart, needs some sort of sweetener in order to make it tasty. And please don’t eat the leaves as those are toxic!
My youngest son loved rhubarb so much that when it was time for his birthday, he would request a rhubarb pie instead of a cake. His birthday is near the end of December, so fresh rhubarb stalks were unavailable. In that case, it was either look for a pie at a bakery shop or use frozen rhubarb (not so easily found). None of my homemade rhubarb pies ever made it to the freezer.
Rhubarb is a perennial vegetable, but back in 1947, a New York court ruled that for the purposes of governmental regulations, it would be considered a fruit. No matter to me; I just like it! ...