mastering the (t)art of rhubarb

If asparagus reigns king of the springtime vegetables, I’d like to crown rhubarb its rosy-cheeked queen. Pair the tartness of rhubarb with something sweet (as I’ve done in the following two recipes: first, a simple rhubarb sauce and second, an old-fashioned strawberry rhubarb crumble) and you’ve just about captured the taste of early summer. And…

rhubarbarians!

Tis the season for rhubarb, the pie-friendly, perennial favorite of springtime vegetables. Or is it a fruit? Like the bamboozling tomato, rhubarb challenges easy classification as vegetable or fruit. Most experts agree that rhubarb is, indeed, a vegetable, since the edible part of the plant falls under the grouping of root, stem or leaf. Conversely,…