Recently when I was in Portland for the IACP conference, every menu seemed to have rhubarb on it. I ordered rhubarb crisp, rhubarb compote, rhubarb this and rhubarb that. Rhubarb is one of the shortest season produce items I know, which makes it all the more special. I’ve been hankering to make something with it myself and Mother’s Day weekend seems like the perfect time. I’m going to pick up some rhubarb at the farmers market this weekend and make this Spring Rhubarb Crisp, from fellow Oaklander, Romney Steele, out of her wonderful book My Nepenthe.
And while we’re on the subject of Mother’s Day, if your mom is a pancake fan, check out these genuine buttermilk pancakes from Culinate. You can mix the dry ingredients up the night before to save time. Why not make rhubarb compote to go with?
If your Mother’s Day brunch plans are savory, as are mine, this springy golden beet salad from The Kitchn is healthy, easy and super green. No waste here since you mix the beet tops in with the roasted beets and serve them all together. I’m serving this with my leek tart.