06/12/2026
Okay, we might be a little obsessed with rhubarb right now.
The first rhubarb of the season has arrived from our very own Market Co-Manager Carolyn's garden, and we've been finding every excuse to put it to good use.
We were lucky enough to get our hands on some early strawberries, too, which means it's prime time for homemade strawberry-rhubarb jam. Grab some of each and make a batch at home while the season is here.
Meanwhile, Sage has been busy baking up these irresistible Rhubarb Swirl Bars.. sweet, tangy, buttery, and exactly what you want with an afternoon cup of coffee or tea.
And because she can't help herself, Lauren has been experimenting in the kitchen with a beet, rhubarb, and ginger soup inspired by borscht. It's bright, earthy, a little tart, and delicious served either hot or cold.
A few fun rhubarb facts:
- It's a good source of antioxidants, vitamin K, and fiber.
- The leaves are toxic and should never be eaten.
- If you're prone to kidney stones, you may want to limit rhubarb because it's high in calcium oxalate.
For the rest of us? It's one of the best signs that spring is finally giving way to summer.
Come grab some rhubarb while it's here, and let us know your favorite way to use it in the comments!