As a kid, rhubarb played a pivotal role in my life. It was a literal role, actually. One on the stage. If you're acting in a crowd scene, someone told me, and everyone mumbles, "Rhubarb, rhubarb, rhubarb," it sounds from the audience like there are lots of real conversations going on. This is a big deal to a 12 year old in a school play.
'spring' on Serious Eats
I couldn't resist buying a pint of the first local strawberries I saw, and though they weren't the luscious jewels of later in the season, they were still pretty darn delicious. I'll be back to buy more than I can eat on my Cheerios, and then I'll be busy mixing up strawberry drinks: smoothies, lemonade, agua fresca, cocktails and punch, filled out with wine or sake or spiked with stronger spirits. Here's a little recipe inspiration: a dozen drinks to celebrate the arrival of spring.
For myself and many others, it's a drink that instantly evokes England. I see Pimm's and I think damp rolling green hills, punting down winding rivers, summer suits and boat races, manicured lawns and garden parties.
While April's arrival means putting away the heavy sweaters and antifreeze until they're needed again next December, the changing of the seasons also has an impact of the bibulous sort, as we put aside the winter warmers and deep, richly flavored drinks in favor of the lighter, brighter flavors of spring.