One of the things I most look forward to cooking in the spring is rhubarb, with stalks ranging in color from green to brown to deep crimson rhubarb’s tart flavor and crisp texture make it unique in the culinary world.
While it works in sauces and salads and can be a fascinating addition to cocktails, the place rhubarb shines is in desserts, where its spunky flavor plays with and against the sweet goodness found in cakes, crisps, pies, and bars.
We created a special recipe for Rhubarb Bars that are the bars for people who love rhubarb. These rhubarb bars are set on a flakey shortbread crust with a slightly tart filling that uses a little honey to bring out the rhubarb’s natural flavors. The addition of honey really sets the filling in these bars apart.
Another of our favorite things to cook in the spring is asparagus; we love to plan meals around its bright green stalks when it’s fresh, plentiful, and affordable. A couple of dishes that pair beautifully with Grilled Asparagus are Roasted Greek Chicken Breasts and a Sous Vide Rack of Lamb.
We have a couple of soups and stews to warm you up inside on those cold, damp spring days when it feels like the sun decided to call in sick.
The first is a Chicken Stew with Great Northern Beans filled with slow-cooked chicken, white beans, rosemary, and garlic. It is lighter than most stew recipes and simple to put together, making it perfect for spring.
We also have a Homemade Tomato Soup chocked full of fresh vegetables with a thick, rich, tomatoey broth ideal for dipping grilled cheese sandwiches.
Check out our Spring section for even more delicious seasonal recipes.
Thanks as always for reading and sharing Umami. We greatly appreciate it!
Posts Featured in this Issue
- Sous Vide Rack of Lamb
- Rhubarb Bars
- Sautéed Green Beans with Balsamic Vinegar
- Tomato Soup
- Roasted Greek Chicken Breast
- Grilled Asparagus
- Chicken Stew with Great Northern Beans
- Scalloped Potatoes with Ham
Products Featured in this Issue
Umami Bites is Umami’s electronic newsletter. Each issue is filled with recipes, cooking tips, and ideas to help the curious cook explore the world of food. Check out our archives for past issues.