We love fruit on our farm, but berry season is yet a ways away, and so is apple time. Thank goodness there is rhubarb, which is now in the peak of its season. While technically a vegetable (it’s a stem, not a fruit), the tangy taste works great in recipes that otherwise would use fruit. It never hurts to sneak in a serving of veggies, even when they’re in a tasty treat!
This week’s recipe from Chef Kara’s brings in the flavors of our family favorite rhubarb custard pie, only reworked as a bar. No need to have pie crust on hand! This is a great springtime treat that also serves well with our artisan gelato.
June 02, 2021 at 09:27PM
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Rhubarb can be more than cobbler and pie - Ashland Daily Press
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Pie
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