By Kari Svenneby
Rhubarb is one of my ultimate spring childhood memories. I remember picking them in my parents’ garden. We would peel off the stems and eat them raw with sugar on it. We were taught very young to not eat the leaves because they are toxic.
You will discover them in stores soon (Check to see that they are local) or if you don’t have them in your garden why not visit a farm with your family and friends to find out how they grow.
Or start your own rhubarb patch in your garden; nurseries should be carrying plants from April through July.
Rhubarb can be use as preserves and in sauces as well as dessert dishes such as tarts, pies and strudels and soups.
My favorite is rhubarb soup with crepes for lunch 
Rhubarb soup
500 grams Rhubarb
1 l water
2 dl sugar
2 tbsp starch
1. Rinse and peel rhubarb, cut rhubarb in 2 cm pieces
2. Boil water and sugar stir until the sugar is dissolved.
Add rhubarb in the water and boil it for 10 minutes.
3. Stir starch in a little bit cold water, add it to the soup and stir.
4. Boil for 3 additional minutes. Taste to see if it needs more sugar or not.
Crepes
3 dl flour
5 dl milk
½ tsp salt
3-4 eggs
Butter for frying
Mix all dry ingredients and stir in eggs.
Add milk and stir.
Fry thin crepes, serve with bacon and rhubarb soup.
How do you cook rhubarb ?
