Rhubarb marks the start of fresh eating in Wisconsin. You see it first in backyard patches, then at farm stands and local markets. The season often begins in May and can stretch into early summer. That short window makes it special. When you spot those bright stalks, you know it’s time to bring them into your kitchen.
You might think of rhubarb as a pie ingredient. It does shine there. But it can do much more. Its tart flavor cuts through sweetness and adds balance. You can cook it down into sauces, fold it into muffins or bake it into crisps. It also works well in drinks. Syrups, lemonades and even cocktails benefit from its sharp bite.
If you grow your own, you already know how fast it can take over a patch. That gives you a chance to try new ideas. Roast it with a little sugar and use it over yogurt. Stir it into jam with strawberries. Add it to savory dishes like pork or chicken for a fresh twist.
Think about how you use other seasonal produce. Rhubarb fits into that same approach. Use it while it’s here. Share it with neighbors. Bring it to the table in new ways.
Sparkling Rhubarb Lemonade
Ingredients
- 1 cup chopped rhubarb
- ½ cup sugar
- ½ cup water
- Juice of 2 lemons
- Sparkling water to taste
- Ice & Mint for serving
Instructions
- Simmer rhubarb, sugar and water for 10 minutes. Strain and cool. Stir Rhubarb syrup with lemon juice. Fill glass with ice, add syrup, top with sparkling water. Garnish with mint or lemon slices. Serve chilled