May 26, 2009



Rhubarb cooler, rhubarb muffins, rhubarb and yogurt with granola. What’s up with Rhubarb?

I LOVE Rhubarb is what’s up. And it’s local, and it’s in season. But most of all I’ve loved it since I was a little kid. For those of you who aren’t familiar, Rhubarb is tart (think lemon or lime), but mellow, without the citrus bite. It’s a bit hard to describe. Sour without the pucker. And there’s a little bitterness in there, but even that isn’t harsh at all. And there is a special unique rhubarb taste that’s unlike anything else. It’s this taste that makes me so excited about this time of year.

Rhubarb recipe and more history after the break.

When I was a kid the family running the town general store, the Streeter’s, had a huge ancient rhubarb bush in their yard across the street. It always made more than they could eat, so they would share with folks like us. My dad would come back from the store this time of year with arm-fulls of rhubarb.

Rhubarb is a vegetable, but works more like a fruit. That’s mostly because it loves sugar, and people always make jams, and pies, and tarts etc. We’re going to try to work a savory rhubarb recipe into our menu before it’s out of season. I’m thinking perhaps a Rhubarb pilaf. Keep an eye out early next week

My favorite preparation of Rhubarb is super simple. You trim the stalk, and cut it into 1/2″ pieces. My grandmother used to remove all of the strings, but I always thought that was sort of a pain and crazy. Then you toss in sugar, enough to gently coat the rhubarb pieces. It’ll stick because the rhubarb is a bit wet. You can taste one like this. Yum. Get a pan on the stove, heat it up, add the rhubarb, and a very thin layer of water. Let the water boil around the rhubarb for about 5-10 minutes. You’ll be left with a slightly watery rhubarb sauce. It’ll firm up a bit as it cools, but not too much, and that’s OK. Awesome on pancakes. Or, as we’re serving it up at the truck, on yogurt and granola.

And if you want a rhubarb cocktail you’ll have to come to my house, we haven’t been able to convince Cambridge street liquor service is a good idea : )

This is a long post, but Rhubarb deserves it.

Recent Posts

January 26, 2023
The Pizza Friday Box gave us an idea: calzones! Ayr has been making these at his house and texting us photos. They’re big and saucy and so good. Basically a stuffed pizza/turnover situation with origins in 17th century Naples.
January 18, 2023
As you might know, we love feedback. Survey Day is a tradition that harkens back to the first days of the food truck, over 10 years ago. If you got a card in line today at Clover, or if you ordered on the app today, click here to take the survey. Huge thanks for helping us improve.
January 13, 2023
Thanks all who joined for the first public food dev meeting after Covid. Phil did a great job pulling it all together. If you’re a customer, farmer, vendor (or Clover staff member) reading this, you are invited to Food Dev! These happen Thursday afternoons at the HUB and they’re where all new food ideas are born. Just make sure to sign up – spots are limited.
January 5, 2023
House-made carrot lox, hearty vegetable stews with bread and pickles, Tunisian breakfast bowls, a pizza party kit, and a dream of snow, all in one box. Our Snowed In Box is back. This was Greg’s idea back in 2020. He thought it would be cool to make a box that was equally whether eaten after snowboarding or cozied up on the couch watching a movie.
December 21, 2022
We’ve been getting a lot of requests for the ability to gift a friend Clover Meal Boxes. After a lot of late night tech sessions, we have a way to do this! Yay! I’ve been looking and seeing a few of you have started to discover this feature and are starting to gift away. So cool to see.
December 16, 2022
If you’re a weekly meal box subscriber, you may have noticed way fewer plastic containers in your deliveries recently.When we started the program, we were in the pandemic, new to this whole home delivery thing, and a big concern was making sure that nothing spilled inside the boxes. So we relied on post-consumer recycled containers (aka plastic deli containers) for a lot of the items.
December 13, 2022
We’ve been getting back into the merch game. First up: squash shirts. I thought it would be fun to celebrate the diversity of the squash world. Although butternut is probably the squash you see most in the grocery store, there are actually over 100 types of squash, all with their own patterns, colors, and textures.
December 6, 2022
The Bridgewater is back!! This is probably the most requested sandwich on our menu. Michelle who runs our social media says she reliably gets one message per week asking when it will return. In 2015, Paul and Bryan came up with this sandwich as an homage to the jalapeño poppers at The Charlie Horse, a now-closed tavern in their hometown of Bridgewater, MA.
December 6, 2022
I love the holidays. I love the lights, I love the traditions, I love ornaments and pine needles all over the floor.  I love the movies (“Muppet Christmas Carol”) and the books (“A Child’s Christmas in Wales.”) I love the good songs, I love the schlocky songs (if you’ve never heard “Suzy Snowflake” or “Dominic the Donkey”, stop reading right now and click through.)
December 1, 2022
It was inevitable. Our meal box program had to find its way into restaurants at some point. A bunch of you have been asking if we can sell “on demand” meal boxes in our restaurants – for those times when you have last-minute dinner guests or forgot to subscribe by the deadline. So we’ve been easing into the process of combining one part of Clover with another.
November 28, 2022
Brussels Sprouts are extra sweet this time of year, and King Brussels, in his infinite wisdom, has cooked up a Brussels Week in our meal boxes. Every single subscription box will contain a recipe inspired by brussels! This is the first time we’ve explored a seasonal theme across our entire lineup and we’re excited to dive in.
November 19, 2022
This was Jane’s last week at Clover. We’re wishing her the best in her next steps (but also not so secretly hoping she comes back!)