I wasn’t very familiar with rhubarb until a few years ago when I founded the Eat-In-Season Restaurant Challenge. Subsequently, as chair of the Challenge committee, I hosted a breakfast to introduce the concept to the press. For this event, my own challenge was to come up with a menu using foods that were in-season in Maryland during the month of May. Obvious choices would have been asparagus, ramps, fiddlehead ferns or wild watercress. A less obvious and certainly more challenging choice was rhubarb, an under-appreciated spring vegetable that typically shows up in sweet foods like cobblers, puddings, jams, chutneys (and, of course, the ubiquitous pie). Could rhubarb work as a key ingredient in a breakfast dish that the press would appreciate and enjoy? I decided to find out.
My first experiment with rhubarb