There is something special about rhubarb.
It’s one of the first things you see growing after a long winter in Minnesota, so it almost represents the beginning of a beautiful spring/summer.
And it’s so season-specific, and this is the only time you see it fresh, which makes this extra special.
Also, I love that my mother-in-law and I can spend time together in her backyard for havesting.
So when I got my this year’s first rhubarb from my mother-in-law’s backyard, I made it into jam.
It’s been fun to use the jam in different things, but this time I decided to add it to brownies.
It may sound strange, but the tartness from the rhubarb was great in these fudgy brownies.
I used this recipe as the base.
I liked to bake mine for about 35 minutes (I tend to like “chewy” better vs. “fudgy” texture).
I thought it was a bit too sweet, but everyone else loved it.
My other favorite vegan brownies recipe is this one.
You can see how they turned out in this post.
Rhubarb has begun appearing at the local farmers market as well.
Looking for ideas on how to enjoy rhubarb?