Cardamom. Who knew. Rhubarb is emboldened by ground cardamom, despite the fact that rhubarb’s favorite dance partner happens to be ginger. For those who didn’t know, rhubarb is celery who got her way with her mama’s rouge.
As for taste, rhubarb is kissing cousins with the sour cherry, not "makes your ass pucker" sour, but tangy in the most provocative way. We sweetened ours with strawberries, hand picked. I supervised and can vow it’s all that was picked during our baking process.
New York Crumb Strawberry-Rhubarb Lemon Cake
We headed to Marble Falls for a family picnic at Sweet Berry Farms. Packed our picnic blanket, sandwiches, sunscreen, and drinks. But we forgot our hose. And our wellingtons. I’m pretty sure I was the only person vain, insecure, thickheaded enough to wear Loubutin wedge heels to a farm on mud day. Ruined.
All the fat berries were hiding in the middle of the strawberry patch, where pools of mud gathered. We could pick a few, avoid the mud, and buy what we needed at a nearby market. Or, we could be heroes. I chose Wonder Woman.
Kicked off my kicks, rolled up the jeans, and said fcuk it, only I said it like a man who was ’bout ready to air hanky. Step aside, people.
There I was, mid-SHIN in mud, digging for plump berries. And I loved every minute of it. Balancing, foraging, plucking fat red berries, keeping stems intact for the chocolate pimping that would come later. Loved it all. Until I nearly bit the mud, fearing a garden snake wanted to have its way with me. Feet don’t fail me now. And then I went back to loving it again.
Here’s to a week full of strawberry and rhubarb recipes! Ooh, and fiddlehead ferns. I love the classic tastes of springs. Bibb lettuces with young tarragon and chives, a mustard sherry vinaigrette. Asparagus with poached egg, white truffle oil. Oh, happy spring! View the photos »