Welcome to Farmer’s Market Finds—a summer series on what to buy at the farmer’s market week to week. Every Wednesday, we’ll visit Union Square Greenmarket in New York City and choose one in-season fruit or vegetable to focus on. Then we'll share some of our favorite recipes to try out at home. This week, it’s all about rhubarb.
You may have seen bright pinky red stalks of rhubarb cropping up in your local market. Its long, green stems with pink ombre ends are the perfect, tart addition to your summer kitchen experiments. Peaking from May to August, the farmers we spoke to said that the size of the stem doesn’t make a huge difference in the taste. However, the darker pink the stalks, the sweeter it will be. Most recipes add sugar when cooking with rhubarb to balance its assertive tartness, but we have a few savory offerings as well to satisfy your cravings.
A galette is like sort of like a pizza, but for dessert. The crispy, flaky crust is a bed for the for the sweet, tangy combination of rhubarb and ginger.
Get the recipe: Rhubarb Galette
Rhubarb doesn’t just have to be sweet. Serve this seasonal salsa over your favorite weeknight protein—grilled chicken, seared fish, even veggie tacos. Or you can keep it simple and serve with tortilla chips.
Get the recipe: Rhubarb-Mango Relish
Savory Rhubarb-Fennel Tart
The whole family will go for this sweet and savory tart. Whipped cream cheese provides an extra tangy base and a little sugar takes the bite off the rhubarb.
Get the recipe: Savory Rhubarb-Fennel Tart
Like the cake, your world is about to turn upside down. This scrumptious dessert requires just 15 minutes of hands-on time, then leave it to the oven to bake your cake to perfection. Have your cameras at the ready.
Get the recipe: Rhubarb Upside- Down Cake
Buttery Rhubarb Muffins
If cranberry muffins are your go-to in the fall, these buttery muffins will be your summer fling. Diced rhubarb gets folded into a sour cream muffin batter for a tender and tangy morning repast.
Get the recipe: Buttery Rhubarb Muffins