Like Rachel,I grew up cutting stalks from the rhubarb patch but eating them with sugar. It's hard to grow in the South; the easiest variety comes up with green stalks, it's rarely available at the farmers market and at the grocery store those bright red stalks are expensive! I buy then anyway.
As a child, we lived with my grandparents for a while. Along one cornfield was a row of apple trees and a row of rhubarb. I love sour foods and used to pick a stalk, peel it, and eat it sprinkled with salt.
If you like sour, try this new recipe from Smitten Kitchen for salt & vinegar roasted cabbage. I tried it last night and it was delicious, but VERY sharp. Next time I make it I'm going to use apple cider vinegar for a slightly more mellow sourness. 🙂 https://smittenkitchen.com/2025/04/charred-salt-and-vinegar-cabbage/
Like Rachel,I grew up cutting stalks from the rhubarb patch but eating them with sugar. It's hard to grow in the South; the easiest variety comes up with green stalks, it's rarely available at the farmers market and at the grocery store those bright red stalks are expensive! I buy then anyway.
Now you got me doing some digging. 😂 It turns out the red stalks only grow in places that get a hard freeze in the winter. I never knew that!
My childhood friend would put sugar on hers also.
I'm so here for rhubarb and black pepper! Thank you for the inspiration
As a child, we lived with my grandparents for a while. Along one cornfield was a row of apple trees and a row of rhubarb. I love sour foods and used to pick a stalk, peel it, and eat it sprinkled with salt.
If you like sour, try this new recipe from Smitten Kitchen for salt & vinegar roasted cabbage. I tried it last night and it was delicious, but VERY sharp. Next time I make it I'm going to use apple cider vinegar for a slightly more mellow sourness. 🙂 https://smittenkitchen.com/2025/04/charred-salt-and-vinegar-cabbage/
I will definitely try it!