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By May 11, 2009Food, Kitchen

I don’t know if it’s strange or not that neither Neil or I have ever had rhubarb, but we haven’t. Being that it’s spring, and apparently rhubarb is now in season, there are tons of recipes popping up on all my favorite foodie sites that use rhubarb. I’ve been considering making Rhubarb Cobbler, a recipe I found on one of my favorite sites, Smitten Kitchen.

What are your experiences with Rhubarb? Do you like it? Do you think we’ll like it?

{image via Smitten Kitchen}


  • kwilcox says:

    Well, Do you guys like tart flavors? Essentially, you can have a party in your mouth if you combine Rhubarb with berries (especially young berries), with Rhubarb and Straweberry being the most popular pie/cobbler combo. It creates a wonderful sweet/tart flavor sensation, while the textures of what you are eating are more akin to cooked celery. I find Rhubarb very difficult to pass up.

    I have some family recipees I could pass on that will rock your world.

  • Jes says:

    I might have to take you up on that. I can’t believe that I’ve never had it…how did it escape me?

  • kwilcox says:

    Living around here, I am more perplexed at how it escaped Neil. I feel like it was some sort of staple… like if you went to any sort of a potluck or cookout, someone would bring a Rhubarb pie! Maybe it was just my family though. LOL =)D I’ll dig up the recipees. I can see now that you are destined to have Strawberry-Rhubarb Pie. The life forces of Neil&Jes and Rhubarb have had an encounter. Your savoring of the mysterious tart vegetable has become completely unavoidable.

  • Jes says:

    Well you’ll see a nice place for it on the back of the rsvp card for our wedding. We’re creating a recipe tree instead of a wish tree. We thought it would add a bit of fun to the day!

  • Samantha says:

    I have made a Rhubarb pie and a Rhubarb cobbler for my dad. He’s nuts about the stuff. I find that I need quite a bit of sugar to even it out because I’m not a huge fan of bitter. It is a very beautiful plant though and it cuts just like celery. I definitely recommend trying it!