It’s Sumner’s signature crop for a reason: a high percentage of America’s rhubarb is still grown and shipped from the valley around Sumner. While it’s most famous for pies (as we’re the Rhubarb Pie Capital of the World), adventurous foodies are trying rhubarb in everything from barbecue sauce to salsa. Get some fresh rhubarb and try your own ideas or just go for the classic pie like Grandma used to bake.

Season: Winter-early Spring – hothouse rhubarb is carefully harvested in barns. Low light produces smaller, paler leaves but brighter red stalks. Late Spring- Early Summer – field rhubarb is pulled (not picked) and shipped around the country.

How to enjoy: True locals dip fresh rhubarb in a bit of sugar and eat it like celery. Most people use it as an unusual flavor add to sweet and savory recipes alike. Rhubarb pie (without strawberries) remains the classic, of course.

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Pairs well with:

• Fun! Rhubarb Days is Sumner’s signature festival, coming in at the end of June to celebrate the end of the rhubarb season.
• Winter baking – while most people look for rhubarb in spring and summer, hothouse rhubarb starts being harvested in winter. You can also easily freeze rhubarb to use the following winter for a post-holiday treat that goes well with firesides and good reads.
• Unique flavors – while field rhubarb is fresh, Main Street Diary Freeze offers fresh rhubarb milkshakes and Craft.19 blends it with strawberries for a seasonal crepe.