Rhubarb is a fleeting, ethereal thing, in the markets one day and gone the next, not to return for an entire year. More myth than vegetable, rhubarb reminds us to live in the moment.
In this issue of BY HAND magazine, Marisa McClellan of Food in Jars gifts us with two rhubarb recipes that can help us extend the season just a little bit longer, if you can keep yourself from eating it all straight from the sauce pan.
You can find Marisa’s recipes on page 15 of the digital version of BY HAND right here. Do you have a favorite rhubarb recipe? Hook us up.