My local food quest suffers no greater challenge than it does in January and February. I love fresh fruit, and as I don’t live in a citrus-producing state, the options are pretty sparse for local fruit.
The earliest harbinger of spring, however, earlier even than the asparagus and strawberries that declare the season’s coming with certainty, is rhubarb.
Rhubarb, which grows in varieties ranging in color from pale green to deep red, is technically a vegetable. However, it has been classified as a fruit in the United States since the late 1940s since it is primarily used as a fruit. Naturally quite tart, it is typically paired with sugar and other sweet fruits to create tangy, flavorful desserts.
Rather like this one.