This got a bit experimental, which is how I like my pizza. Although to be honest, with the internet these days nothing is really that experimental. I shared the recipe for Shaved Asparagus Pizza with Rhubarb Vinegar and Rhubarb Cranberry Goat Cheese Pizza at Foodlink, which is a non-profit organization working to promote local food. Here are some extra pictures:
Shaved Asparagus Pizza with Rhubarb Vinegar – Recipe PDF
Inspiration for Rhubarb Vinegar with Asparagus from Food Network and Shaved Asparagus Pizza from Smitten Kitchen
Rhubarb Cranberry Goat Cheese Pizza – Recipe PDF
Inspiration for honey-glazed rhubarb from Brooklyn Locavore
And finally, my assistant, hard at work grating cheese (and yes, that’s pepperoni on the cutting board for the “kid” pizza, what can I say, kids just love their pepperoni, but at least it’s from a local company):
The Local Kitchener 
Love the idea of using rhubarb on a pizza!
Yeah, me too, but it’s funny because I feel like I’m still not really sure what rhubarb tastes like. It’s always being combined with other strong flavours, in this case the goat cheese and cranberries. So I may continue to see what I can add it to. On the pizza this time it reminded me of an apple or pear…
I know what you mean. It’s a great idea though, I’m vegan but often make a almond ‘feta’ so would be nice to try it with that!
Great idea!
🙂
Just wanted you to know that you inspired me to go to the Dunwoody Green Market yesterday. Honestly I only purchased a peach pastry, some cookies for Salus, and a few bags of organic , vegan energy bites. But I did marvel at the produce and meat. Maybe next time I will branch out into oils and vinegars or yogurt?
Great Samantha! Glad to be inspiring 🙂 Is the Green Market a farmer’s market?
Yes, it is only on Wednesday mornings and it is teeny, but it is about my speed.
Thanks for the blog share. And love the idea of rhubarb on a pizza! So glad I could provide inspiration. I made a warm spring salad the other day with a bit of chopped rhubarb (no honey). The salad was great, except for the rhubarb. Way too tart–definitely needs that honey glaze!
Hey, good to know! I’d love it if rhubarb could be used “as is” but it seems that a light sweetness is necessary. Still, I’m happy to be finding more uses of it besides just cobblers, crumbles, and jams!
Same here. I think you’ll need to experiment a lot. When I was originally searching for non dessert rhubarb recipes there was very little, but I know it can be done and well!
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