Roasted rhubarb

For breakfast and dessert

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Hello, and welcome to today’s Stories from Catbird Cottage! Rhubarb is starting to pop up everywhere. Mostly in grocery stores, but also teeny-tiny plants on my hillside garden. By now, I think most people know a thing or two about rhubarb and that, as an ingredient, it represents the clear arrival of spring. Part of the buckwheat (Polygonaceae) family - and closely related to garden sorrel - rhubarb originates from colder regions in Mongolia, China, and Siberia. Though it is a vegetable, the tart stalks are most famous for appearing in pies, cakes, jams, and crumbles. I once made a rhubarb salsa to top buttery salmon - a tart, crunchy hit - but I generally opt for something in the sweet department… Today, a foundation recipe of versatile roasted rhubarb gets incorporated into *two very delectable* treats: one for breakfast, and one for dessert. The alluring pink hue alone is an excellent way to start, or finish, your day.

The fool is a gorgeous, indulgent-yet-light way to end a meal and would be perfect at your Passover table. Swap the crumbled cookies with either macaroons, or a riff on matzo brittle like this one from the lovely Zoe Francois. The addition of Greek yogurt imparts a light tang, a pleasing foil to the richness.

As a nod to the buckwheat family, the streusel cake brings two members together for a crunchy-at-the-edges, earthy, tart-sweet coffee treat. There is a version of this cake in my book which uses strawberries and ginger. Having now made this one, it’ll be a happy go-to until local strawberries arrive. One thing I especially love about this version is the juiciness the rhubarb brings, which ensures a moist crumb - a satisfying contrast to those crispy edges.