It’s rhubarb season here in Denmark. Since we joined the Fødevarefællesskab (the local community supported agriculture style food cooperative), we have been able to learn more about seasonal eating–Danish style. Seasonal eating had been an important way to connect to the place we live. Over the winter, that meant a lot of root vegetables and as a friend, and fellow co-op member said, ‘If I never see another pastinak (parsnip) again, it will be too soon.’
Now, opening the weekly bag of produce, is joyful again, with fresh asparagus, greens, and especially rhubarb appearing.
According to the co-op’s website, rhubarb is a great plant, filled with Vitamins C, A, K. It is used in traditional medicine, globally, for its vitamin content and antibacterial properties. In England, it’s nickname is the ‘pie plant.’ Which says it all, really, because despite its healthful properties, it is so good in deserts.
Rabarbertrifili, a traditional Danish recipe involving vanilla, whipped cream, and cookies soaked rhubarb juice, is a great way to use up your supply of rhubarb. If you are feeling nostalgic for the root vegetables of winter, apparently you can use rhubarb, along with pastinak in muffins, or bake it with red beets and toss with cilantro.
Or you can just enjoy it raw:
(Ada on the roof of Dyrk Nørrebro enjoying some rhubarb.)
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