We're getting ready for spring!
Rhubarb is spring's biggest challenge and its best reward. On the heels of winter, its stalks emerge bitter and brittle, but no mind—with a bit of coaxing, it turns sweet and inviting, like spring. This beautiful vegetable has a stunning ombré effect, which ranges from a deep strawberry pink to a pale yellow-green when you near the top of the stalks.
Soon enough, we realize that its tough exterior is just a ruse. Feisty rhubarb loves a stiff cocktail just as much as a tart dessert and a savory main course. It's up for anything—because really, it's just as happy as you are that it's spring. To prove it, here are nearly two dozen rhubarb recipes to let loose with.This isn’t an architectural cake—it’s tender and moist and almost, but not quite, like a cobbler, so you may even want to eat it in a bowl.
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