“Never rub another man’s rhubarb”-The Joker (Batman)
Rhubarb is a funny vegetable. Yes, a vegetable. I assumed it was a fruit since it is best paired with fruit and is often baked into delicious pastries. I will admit, I had to google it. Turns out, it is a vegetable that we all just treat like a fruit.
Why is rhubarb so great? Well in my probably biased opinion, it is tart, tangy and has the perfect sour smack that elevates so many sweets. It grows like crazy, pretty much everywhere. It is seasonal but freezes better than a banana (and we all know we have freezers full to the brim with frozen bananas) and is easily accessible at the many local farmers markets that pop up everywhere this time of year. Did I mention it is cheap and loaded with tons of healthy vitamins and minerals? My only warning, the leafy greens on a rhubarb stalk are not good for you, as in the are considered a poison. Eeep!
Need some rhubarb inspiration? Look no further than the recipe below for the ultimate (and simple) rhubarb squares that I stole from my friend Heather (who happens to have a very enviable rhubarb patch!). They have a short bread crust, I mean what can beat a shortbread crust?!
Heather’s Rhubarb Squares (gotta give credit where it it due!)
- 1 cup flour
- 1/3 cup icing sugar
- 1/3 cup cold butter
In a bowl combine above, and mix against side of bowl with wooden spoon until crumbly dough forms. Press into bottom of 11×7 baking pan at bake at 350 for 12 minutes, until edges are slightly golden
- 1 cup sugar
- 1/4 cup flour
- 2 eggs (beaten)
- 1 tsp vanilla
- 3 cups chopped rhubarb
Combine above ingredients in order listed. Pour over still warm crust and bake at 350 for 35-40 minutes until just set. remove from oven, allow to cool and serve with a strong cup of coffee! Told you it was easy!