The First Fruit of the Year
Well, technically it’s a vegetable! Our beautiful crop of ruby red, organically raised rhubarb is ready to remind you why spring is so sweet in the North Country! Versatile and abundantly delicious, try it in all your favorite sweet and savory recipes!
Available May- Early September, by the pound in the farmstand (open 8am-8pm daily April- October), or, order 10+ lbs bulk HERE, picked fresh for your home, store, or restaurant!
Rhubarb freezes and stores exceptionally well and is super easy! Just cut into 1 inch pieces. Throw it in a bag in the freezer and take it out as you’re ready to bake, can, or cook with it all year long!
In May 2026 we hosted a Milk Street Cooking School (!!) retreat in the Northeast Kingdom. We talked farming, rhubarb, strawberries, weeder geese, flowers, grass fed beef, and feasted on Lisa’s homemade Rhubarb Custard Bars and strawberry sun tea. The group stayed locally for 2 days and got the behind the scenes tour of the farm, and a cooking class with Rosemary Gill and Wes Martin of Milk Street.
Read about their visit HERE on the Milk Street Cooking School Substack.
OUR FAVORITE RHUBARB RECIPES
Lisa's Rhubarb Custard Bars
Crust:
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
filling:
2 cups sugar
7 tablespoons all-purpose flour
3/4 tsp nutmeg
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 13x9-in baking pan. Bake at 350° for 10 minutes. For filling, combine sugar, flour, nutmeg in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake at 350° until custard is set, about 40-45 minutes. Cool, cover and refrigerate until firm enough to cut, about 1 hour. Cut into bars. Store in the refrigerator.