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[img_assist|fid=4206|thumb=0|alt=Farmers Market Icon #3]
(The Farmers Market icon is a free graphic that Blogher food editor Alanna is sharing with bloggers everywhere; feel free to use it if you're writing about your Farmers Market. )
It's Farmers Market season in the northern hemisphere, and food bloggers everywhere are waxing euphorically about the interesting things they're finding. Lately, the topic is rhubarb.
First, some facts about rhubarb from The Menu Pages Blog:
1) Although rhubarb is technically a vegetable, in the United States, it has been classified as a fruit since 1947, when the Customs Court decided that it should be classified based on the manner in which it is eaten.
2) Rhubarb has been used medicinally for thousands of years, but has only been eaten as a food for a few hundred.
3) Rhubarb leaves are not edible.
4) Although the stalks of rhubarb are occasionally used to savory purposes, one is much more likely to encounter rhubarb in a sweet preparation.
Now here's some idea of what to make from your rhubarb, should you be lucky enough to find some at your Farmers Market this weekend:
Rhubarb Crumble seems to be the dish of the season so far. Superspark wonders whether it's National Rhubarb Month and posts a recipe for Strawberry Rhubarb Crumble.
Another version of Rhubarb Crumble comes from Pille who writes Nami Nami.
Still another delicious looking version of Rhubarb Crumble from Jeanne of Cooksister, a South African who lives in London.
And finally, it's Rhubarb and Apple Crumble from Dagmar of Cat in the Kitchen.
At Kitchen Parade, Alanna spotlights How to Make Rhubarb Jelly and Rhubarb Jam.
At Everybody Likes Sandwiches, there's a delicious looking Rhubarb Schlump. (Worth mentioning too, Everybody Loves Sandwiches is written by the creator of the Farmers Market icon.)
Don't miss the beautiful photos of Rhubarb, Ginger and Vanilla Tartlets by Bea of La Tartine Gourmande. (She's one of the presenters on Food Photography at Blogher in Chicago.)
More amazing photos, this time of Rhubarb and Custard by Keiko of Nordijus.
Kerstin at Beyond Burgers and Bratwurst makes Apple Rhubarb Compote.
There's also Rhubarb Compote with Ginger and Vanilla from Myriam at Once Upon a Tart.
A slightly different use of rhubarb compote is the Apple Walnut Salad with Rhubarb Compote Dressing from Vanessa at Vanesscipes.
Nothing could be easier, or sound more delicious, than Roasted Rhubarb from Luisa at The Wednesday Chef.
At Jumbo Empanaddas, Brilyn makes Urfa-Biber Brownies with Rhubarb Puree, followed the next day by Rhubarb Sorbet.
Rachel at Coconut and Lime has a lovely colored Rhubarb Granita.
Joanna The Passionate Cook makes Rhubarb and White Chocolate Buttermilk Cupcakes.
In Australia, Haalo of Cook (almost) Anything At Least Once makes Rhubarb Ripple Cake.
And finally, at Becks and Posh, Sam reports that the new Dry Rhubarb Soda is something she can definitely do without.
Food Editor Kalyn Denny also blogs at Kalyn's Kitchen, where unfortunately she has never made anything with rhubarb (yet).
