Workshop update: there are 3 spots available in the workshop I am teaching May 16-20th in Charleston. Right on the beach, with lots of hands on demos, practice times, all around great food and meals! All details HERE.
I almost panicked when I thought the rhubarb was lost in the deep dark spaces of the refrigerator, somehow fighting its way between the baby radishes and cherry tomatoes. As soon as rhubarb appears at the store I stock up, load up and cook up. It's probably one of my favorite things. It reminds me so much of home. My mom used to cook big pots of rhubarb compote or make rhubarb jam galore. I like to poach just until slightly soft but not mushy and add it to yogurt for a snack, make candied rhubarb or lots of rhubarb simple syrup for cocktails all through Spring and Summer.
And then there is always a rhubarb tart or galette. This time I used some leftover puff pastry I had from a previous tart, made a cashew frangipane and layered some quick poached rhubarb batons (pieces) on top. Not too sweet and super buttery. The perfect little piece for an afternoon snack.