10.07.2021
A guide to rhubarb food
I'm a big fan of rhubarb and of every possible food made from it. Right now a level-up is happening in my universe: I'm baking my first ever pie with a rhubarb filling, so it's the perfect time to plug this wonderful weed.
An off-topic bit that illustrates the importance of rhubarb. There have been two memorable moments in my life carrying the feeling of «I'm a grown-up independent woman and I can». In the first, after a bit of a war, I finally connected a printer to a linux computer. In the second, I fell in love with rhubarb in Berlin and lugged a whole suitcase back with me, packed with every kind of rhubarb lemonade I could find.
(the pie hasn't burned yet, hooray)
The tastiest lemonade is by Fritz-spritz. A delicate pink colour, you can even find it in Lavka. The key word is rhabarbershorle.
The inspiration for this post is the rhubarb puff pastry from ABC coffee. It looks very proper and it crunches!
The best rhubarb syrniki are, first, in Piter, and second, they're tvorozhniki. Café Smena near Chernyshevskaya. On the windowsill, look for a lovely fat little book of stills from Wes Anderson films and wash it all down with filter coffee.
The best menu with a whole heap of rhubarb everything (alas, seasonal and once a year) is nearby: at Animals. But the tart, it seems, is always there.
Fresh rhubarb somehow isn't really sold( I found some on Avito in Moscow for 900₽/kg, but that's kind of a lot for a weed, even a hipster one. In Leningrad Oblast they sell it for 100₽/kg, but pickup only. I found some frozen at Vkusvill, it'll probably satisfy my culinary curiosity, but if you know how to buy fresh, definitely tell me where and how)))
Rhubarb pie is a pie with a rhubarb filling - Wikipedia says caringly.