This week, we asked you to show rhubarb some love -- and you went wild. You diced it and roasted it; baked it into pies and coaxed it down into compotes. Some of you just marveled at the leggy beauties at the farmers market. Rhubarb may be tough and sour at first, but when you give it just a bit of care and attention, it will reward you -- we've got the photos to prove it.
Clockwise from top left, these 'grams comes from: emcdowell, thelittleredbutton, mollyyeh, and thebrokenbread.
Shop the Story
Clockwise from top left, these 'grams comes from: hummingbirdhigh, londonlapin, yossyarefi, and eat_in_my_kitchen
Want to get in on the fun? Keep an eye out for our next #F52Grams theme tomorrow -- and be sure to follow us on Instagram, too.
Written by: Catherine Lamb
Popular on Food52
2 Comments
Yessica
June 5, 2014
Shall I even say this....? As a first timer on rhubarb, should I ease my way in or plunge full force? I have always been curious and would like to try it. What does it taste like? Does the texture change much once cooked?
See what other Food52 readers are saying.