The Rhubarb Flowers are starting to come up, I was always taught cut them off, throw them on the compost pile if you want max production of the stems, but this winter it crossed by path that the flower buds are edible and are considered a treat in china.. hmm
the key is no laves, no paper cover and as little stem as possible as they are still bad news like the rhubarb leaf would be, the flower bits however are like the stem, do not be silly and eat every single day but are excellent in moderation.
I wanted to start as simple as possible, treated like cauliflower, I brought a pot of water to boil, added and timed for 4 min, I will be playing with steaming, stirfry, pickling and I want to see if you can freeze and then use, drained, pat of butter and seasoning salt. It was soft on the outside, firmer on the inside, slightly tart-sweet-sour, like if you had put a bit of lemon juice on it, otherwise it was yummy but it was itself in taste. I will be eating it again for sure!
Looking for recipes, if you have them and are willing to share, I would love to hear from you 🙂