If the proliferation of neighborhood festivities and popsicle carts is any indication, spring has sprung. And along with the warmer weather, floral explosions and yellow-dusted…well, everything, comes seasonal eats. That's right, we're talkin' rhubarb. The confusing stalky plant, which was ruled to be a fruit in 1947 by the New York courts, only pops up for a little while, making this season the one to enjoy it in our desserts, salads and, yes, hearts.
We don't care what form the rhubarb takes. Sauces, dressings, cocktails, desserts and cocktails (oh, did we say that twice?) are all just fine by us, and luckily, these ATL mainstays are more than happy to comply.
Sweet Auburn BBQ
We can't think of a better way to wash down all that pollen than a refreshing Ruby Ruby Ruby Rhubarb from this bona fide BBQ joint (who happens to serve up a pretty fierce cocktail). This particular craft drink boasts a mighty fine mix of Campari, Fords Gin, Lemon, rhubarb bitters and a splash o' soda.
Let's step back a moment and thank our lucky stars. If we didn't have Miller Union to keep things interesting, there's no telling what our dinners would look like. Because when we think rhubarb? Our minds jump to pies, cobblers and other sweets. But these creative folks have found a new use for the tart stalks: namely, a rhubarb chutney, which pairs excellently with a confit rabbit, favas, rabbit bacon and red fife wheatberries.
4th & Swift
A good Foie gras can be hard to find – but 4th and Swift serves up this delicacy with gusto. The secret ingredient? Rhubarb, of course. The small plate is accented with Pickled Chanterelle mushrooms and asparagus, making for a tour-de-force of savory Spring flavors.
This Decatur favorite has been known to serve up incredibly delicious confections alongside their cocktails. Try finishing things off with the Strawberry & Cream – full of strawberries, pie crumble, good ol' ruby rhubarb and topped with creme fraîche. It's so tasty that it's liable to give you those summer's-almost-here grins.
This oyster bar is serving up seared rare scallops on ice alongside bacon, Floridian strawberries and basil. Snap a picture to prove to your mom that you ate from the ocean, then wash it all down with a Misfit – a cocktail that combines cinnamon-clove infused Lunazul blanco, ginger liqueur, grapefruit, lemon, sugar and rhubarb bitters. It's exactly as mmm-worthy as it is fancy-sounding. (Which is a lot.)