Rhubarb Season!


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.


  1. *Gasp* I have never tried rhubarb before. It looks delightful! I must find some at the farmer’s market.

    • Omg really? Not even in strawberry rhubarb pie? It is SO good :) You’ll love it!!

      • Nope, not even pie. Other members of my family eat it. I was always weirded out by it. It looks the creepy red celery. LOL I know, I’m strange 😛

  2. I love rhubarb so much I planted some yesterday. Sure, I can’t harvest for two years or so, but it’ll be worth it!

    In addition to pie, sauce and cobbler, I like mixing sauce into plain yogurt. Rhubarb yogurt is commonly available in the UK and Ireland and I learned to love it there. Not available here at home, so I just make it!

  3. Just made some rhubarb over the weekend and yes… delicious!

  4. Mom’s Rhubarb Cake
    1 1/4 c. flour
    1/2 c. margarine
    1 t. baking powder
    2 T. Milk
    1 T sugar
    1 t salt
    1 egg

    Mix dry ingredients, cut in margarine. Mix egg and milk together, ,then mix with dry ingredients.
    Pat into a greased 9×13 pan
    Top with 2 cups (or more) fresh rhubarb cut into pieces, or the same amount of thawed frozen rhubarb
    Top with a mix of 3/4 c. sugar 1 1/2 T flour and 2 T butter.
    Bake at 350 degrees for 35 minutes

    Grew up with this, and raw stalks of rhubarb dunked in sugar

  5. I had never tried Rhubarb before I met my husband. After we were wed, my mother-in-law gave me her mothers recipe for Rhubarb Custard Pie, the tart of the rhubarb, with the sweetness of the custard is a perfect pairing! Yumm!

  6. Rhubarb custard bars-num! Now I need to find some rhubarb at a price better than the $2.49/lb the local chi-chi market is charging. Since I grew up with a garden full of it, I still find it galling to pay for it. Check out the recipe here:


  7. Puckering just reading this page–I need to finish the vodka-rhubarb slushies in the freezer from last year so I’m ready for a new batch! It has barely poked out of the ground up here in the northland…

  8. Blueberry rhubarb pie! Very summery, and not as cloying as strawberry rhubarb can be. I made it once out of necessity (yes, I need pie now!) and it has become a standard here.

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