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It’s here! Rhubarb is in season and this tangy, tart vegetable is now in abundance in our local markets. I grow rhubarb but this year seems to be lagging behind in growth. I always wait until the stalks are glossy and firm. they vary in color from crimson, to a speckled light pink, to green.  It is ready to eat as soon as it is picked. (Make sure to not eat the leaves as they are poisonous. I always used to tell my kids to never, ever, think that rhubarb grows wild in our area of the northeast as there is a quite toxic plant that resembles cultivated rhubarb.)
Rhubarb can  be cooked with sugar and made into a sauce that can be stored in the refrigerator and is delicious on toast or ice cream. It can be blended with strawberries for another delicious breakfast treat. I always love it baked in a pie. That is very, very tasty. I also like to bake rhubarb bread. This is great with tea any time of the day. This recipe makes a very moist bread but of course the outcome will differ with the baker! It makes two small 8×3 breads or one 9 x 4. Eggbeaters could be substituted for the eggs and applesauce could be used instead of the oil for a lower fat,healthy alternative. I prefer to use the ingredients listed which is what I recommend.

Rhubarb Bread
1 1/2 cups brown sugar
2/3 cup oil
1 egg
1 cup buttermilk or sour milk
1 tsp. baking soda
2 1/2 cups flour
1 tsp. salt
1 1/2 cups chopped rhubarb
1/2 cup chopped nuts

Topping:
1/2 cup sugar
1 tbsp. butter
1 tsp. cinnamon
1/4 cup chopped nuts

Combine the sugar, oil egg, milk, and soda. Mix flour and salt and add to sugar mix. Fold in the rhubarb and nuts. Pour into greased and floured pans. (I used a 9×5). Combine topping mixture and sprinkle over batter. Bake in a 350* oven for 1 hour. Let cool in the pan for about ten minutes. Wait until cool to slice.