Please welcome Garrett McCord who ushers us in to Spring with this rustic rhubarb tart. ~Elise

Early Spring, sadly, is a time of wanting. Where we pace back and forth, twiddling our thumbs, rolling our eyes, waiting for produce to come back and invigorate the stalls at the Farmer’s Market. Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, it’s bright and cheery flavors, now past its season, and the lip staining berries and peaches with juice dribbling down the corners of your mouth are still a bit far off. It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit.

Still, all hope is not lost. Rhubarb, with its sleek ruby red stalks, beckons the curious voyeur to come and gaze upon its slender form. Tempting each onlooker to experiment with it, knowing they’ve all heard the rumors about the delicious taste of rhubarb. While not a fruit, rhubarb is a welcomed relief for the sullen early Spring baker.

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