Put a Filter on It: Rhubarb

May 30, 2014

It's no secret -- we love a good 'gram. Here, we'll be posting our favorite Instagrams from the food world, on a different theme each week. Today, it's rhubarb's time to shine.

Rhubarb on Food52

When it comes to spring farmers market produce, rhubarb often gets the short end of the stalk. Relegated to strawberry's back-up dancer, it humbly plays second fiddle in compotes and shortcakes, never vying for the spotlight. It has a reputation for being aloof and mysterious. Rhubarb knows you're intimidated by its mammoth, celery-like stalks, its sour flavor, its stringy texture -- it doesn't hold it against you.

Shop the Story

Enough is enough! We're helping rhubarb get its sexy back. This week, follow yossyarefi's lead and bring some rhubarb into your life -- then snap a photo and share it with us. 

We want your 'grams! Follow us, then Instagram your rhubarb creations with #F52grams -- we'll repost our favorites.

See what other Food52 readers are saying.

  • jane.coombs88
  • Francescap
A kitchen scientist and dog-lover. Someday I want to have you over for dinner.


jane.coombs88 June 2, 2014
Why the sexy back link to Justin Timberlake? That's lame and pointless.
Francescap May 30, 2014
Rhubarb is actually a vegetable, and it's origins are talked about in this great article. Thanks so much for pointing this out and bringing more Rhubarb into it's own spotlight. http://bit.ly/1tXaMVK