I am introducing rhubarb strudel to you today. I already have an article on how to make strudel dough from scratch on the blog. Of course I have an apple strudel on here as well. However, I wanted to include a spring version of strudel and decided to go for rhubarb. But try to imagine this, as a food blogger it can often take several weeks before a recipe goes on the blog. This means seasonal fruits/vegetables are needed very early on. I mean, you may make the recipe, you have to take pictures, you need to tweak the recipe, write it down, rewrite segments, etc. I am telling you, it takes a while. So when I was looking for rhubarb, it was still March. However, since I saw asparagus and strawberries being sold, which are usually in season at the same time, I thought I may also find rhubarb. But no, rhubarb, I was told, is definitely not available until April.
