The tart taste of rhubarb is a nostalgic one to me, bringing
me back to summer days in Ohio, my mother tending to our family garden. I have
fond memories of her clipping off a few stalks of rhubarb, washing them, and filling
a bowl of sugar for me and my brothers to dip the crisp sticks into as a
mid-day treat.
CC PHOTO
Rhubarb, a perennial vegetable typically used as if it were
a fruit, is one of the first plants to be harvested in the springtime. The
stalks range in color from pink to bright red, often streaked with stripes of
green. They resemble celery, though the two are unrelated. When harvesting,
look for longer, thinner stalks—they will be the sweetest and most tender. The
large, flat leaves at the tips of the plant are poisonous if ingested,
containing oxalic acid, a compound used in metal polish and stain removers.
The flavor of rhubarb is bracingly tart on its own, but
preparing with a sweetener like sugar and honey can help balance the
cheek-puckering flavor. Cooking the vegetable also helps to bring out the
natural sugars present in the plant.
Though I have admittedly never purchased rhubarb—I always
have it in my garden—fresh stalks will likely be available at your local
farmers’ market or grocery store during the months of May and June. I highly
recommend planting some in your garden. It re-grows annually, it’s low
maintenance, and nothing beats free, fresh garden-grown food.
The uses for rhubarb are endless—I’ve made everything from
pies to curds, sauces to side dishes, and even cocktails. It can most
definitely be used in both sweet or savory applications, sweet being the most
common. If you’re going this route, be sure to add plenty of sugar to balance
out the tart flavor of the rhubarb. Roasting rhubarb brings out the natural
sugars in the plant, and provides a great, unexpected topping to a fresh salad.
Spring Rhubarb Salad
4 cups loosely packed spinach
2-3 stalks of rhubarb, cut into bite-sized pieces
1-2 tablespoons honey
¼ red onion, very thinly sliced
¼ cup walnuts, roughly chopped
3 oz. crumbled goat cheese
Preheat oven to 400 F. Toss the rhubarb with olive oil, salt
and pepper. Spread out onto a baking sheet and drizzle with honey. Roast in the
oven for 12-15 minutes, until slightly soft and caramelized. Allow to cool.
Wash and dry the spinach well. Toss with the remaining
ingredients and your favorite vinaigrette; a balsamic version pairs nicely with
this salad.
Embrace the freedom and
serenity of movement in nature with our rejuvenating morning yoga class on the
Mountain Lawn. Allow the fresh mountain air and gentle guided yoga practice
Event Details
Embrace the freedom and
serenity of movement in nature with our rejuvenating morning yoga class on the
Mountain Lawn. Allow the fresh mountain air and gentle guided yoga practice to
invigorate your day of adventure ahead. Complimentary.Weather
permitting.
Time
June 1 (Saturday) 7:00 am - August 31 (Saturday) 7:00 am
Bike Big Sky is a FREE community mountain biking group with BSCO and Gallatin Alpine Sports. Meet at posted locations at 6 p.m. Monday evenings. Visit BSCO.org or swing by
Event Details
Bike Big Sky is a FREE community mountain biking group with BSCO and Gallatin Alpine Sports. Meet at posted locations at 6 p.m. Monday evenings. Visit BSCO.org or swing by GAS for ride information.
Time
June 10 (Monday) 6:00 pm - August 19 (Monday) 6:00 pm
Bike Big Sky is a FREE community mountain biking group with BSCO and Gallatin Alpine Sports. Meet at posted locations at 6 p.m. Monday evenings. Visit BSCO.org or swing by
Event Details
Bike Big Sky is a FREE community mountain biking group with BSCO and Gallatin Alpine Sports. Meet at posted locations at 6 p.m. Monday evenings. Visit BSCO.org or swing by GAS for ride information.
Time
June 17 (Monday) 6:00 pm - August 26 (Monday) 6:00 pm
Hike Big Sky is a FREE guided hike for our community and visitors alike. A different trail will be featured each Monday at 9 a.m. Visit BSCO.org for trail description
Event Details
Hike Big Sky is a FREE guided hike for our community and visitors alike. A different trail will be featured each Monday at 9 a.m. Visit BSCO.org for trail description information. Please wear layers, bring water and snacks. Bear spray recommended.
Time
June 24 (Monday) 9:00 am - August 26 (Monday) 12:00 pm