With just four ingredients – and requiring only 1/2 pound of rhubarb – this is the rhubarb recipe you must make. ~ by Serena Ball, MS, RD
In your summer adventures, if you happen upon an old broken-down, dilapidated homestead – with maybe only a few weather-worn boards where a shack stood 100 years ago – you will likely find a rhubarb plant leftover from a long forgotten garden. That’s what my dad says. Rhubarb plants are that hearty.
Now I realize not everyone will be stumbling around homestead country – but tomorrow’s Memorial Day holiday does usher in summer vacations: The season of family reunions and visits from distant relatives and picnics with elderly relations who have wonderful stories of long ago. And it’s just possible some of those family reunions may be hosted on great-grandmother’s farmstead, or a great uncle’s old fishing cabin; rhubarb grows across the country from New York to Oregon. Do a bit of scouting.
Despite the fact that rhubarb is the March to April darling of food bloggers, my plants produce all summer long! And yes, they can be dug up from an old farmstead, transported through airport security, and transplanted beautifully into the little strip of soil on the side of your Chicago bungalow. I should know – see photo below. (And now the people who bought our Chicago home are STILL enjoying that farmstead rhubarb.)
So in honor of summer adventures to family reunions and rhubarb plants that are so hearty not even I can kill them, I present this delicious summer rhubarb recipe – straight from the pages of the New York Times: Rhubarb Shake
When I saw it I just HAD to try out the rhubarb and rose flavors – whizzed with thick Greek Yogurt and honey. It was so good, I absolutely had to share….in hopes that you are lucky enough to stumble upon more rhubarb very soon – be it in a field or a farmers’ market.
Note: Rose water is very potent. So to avoid a perfume-flavored shake, start with only about 4-6 DROPS of rose water; then taste.