Boomers May Remember This Sugar-Dipped Childhood Snack From The Garden

Now I'm not a boomer, but I grew up in the '80s, and I remember when two large rhubarb plants bloomed in my neighbor's yard. My mom would have my brother and me go over to pick some (with permission). We were allowed a small stalk with a bowl of sugar to dip it in. The celery-like, reddish-colored stalk was deceiving, as it didn't taste anything like the vegetable.

This plant was a little juicy, which made dipping an easy task since the sugar would stick to the end. One bite into the crunchy snack made you make a face because it was so sour and tart — that's why we paired it with sugar. It was a perfect treat often enjoyed on a hot summer day.

My mom would use the rhubarb in desserts, often making a strawberry rhubarb pie or cake. When rhubarb's tanginess is paired with lots of sugar, the balance of both tastes comes out in delicious ways. Even Guy Fieri uses rhubarb in his brownies, along with some other interesting ingredients like rum and New Mexico chile powder. You can also make rhubarb jam, bread, and even a syrup for drinks.

Depending on the season, you may not be able to find rhubarb in your local grocery store, but check your local farmers markets to see if you can get your hands on some. If you ask around, you might just find a neighbor or two who has some growing in their backyards, and they just might be nice enough to let you have a few stalks to enjoy. If you have no luck with that, you might be able to find some canned or frozen rhubarb at your grocery store that you can use. But what should you make with it once you have some?

Rhubarb cake is a delicious treat, but make sure you're avoiding a common mistake that makes the cake come out soggy. Because rhubarb releases a lot of liquid as it bakes, it can easily add too much moisture to your batter if not dealt with properly. To prevent this, toss your sliced stalks with a little sugar and let them sit for 15 minutes to draw out the surplus juice before folding them in.

Another sweet treat you can make is a strawberry rhubarb syrup that you can add to cocktails, mocktails, and lemonade, or even drizzle over yogurt or oatmeal. The brighter red the stalks, the prettier pink your syrup will be. It even pairs well with an Aperol spritz on a hot summer evening.