{"id":1699,"date":"2014-06-12T10:41:01","date_gmt":"2014-06-12T10:41:01","guid":{"rendered":"http:\/\/bostonzest.com\/?p=1699"},"modified":"2014-06-12T10:41:01","modified_gmt":"2014-06-12T10:41:01","slug":"at-the-market-rhubarbs-in-season","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=1699","title":{"rendered":"At the Market: Rhubarb’s in Season!"},"content":{"rendered":"

Fortunately, for those of us who love the ying and yang of a rhubard and strawberries combination, the season for the lovely tart conterpoint of rhubarb overlaps the local strawberry season. <\/p>\n

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Of course, there are also those, like me, who love rhubarb on it's own. I've always had a taste for tart. Perhaps this explains why I was the only kid in our extended family who would join Grandpa in chewing on stalks of rhubarb without the bowl of sugar for dipping he provided to those who needed the sweet to offset the bitter.<\/p>\n

I wrote one of my Fresh & Local newspaper columns on the topic and also published it here a couple of years ago. It still rings true, so here's a link.<\/p>\n

Romancing the Rhubarb<\/a><\/h3>\n

Below, you'll also find links to a rhubarb syrup and rhubarb brulee. I may try both of those this season. I'm also going to try simply floating pieces of rhubard in my seltzer as a flavor and see if it works as well as some of my other favorites.<\/a><\/p>\n

What's on your Rhubarb shopping list? Remember to click over to Amazon<\/a>\"\" from here to support this site!<\/em><\/span><\/p>\n