Rhubarb is the stalk of a perennial plant (one that comes back every year). It is well-known as one of the first harvests of spring. It’s very sour so many people like to bake it with sugar, but it has many other uses. The leaves are actually poisonous, so if you ever have the opportunity to harvest some, be sure to remove those before cooking!
Rhubarb stores up to a week in a plastic bag in the fridge. It’s easy to freeze – just chop it up into 1/2-inch pieces and put in containers of a size you’ll consume in one recipe. You can also cook it into a sweet sauce (possibly combined with strawberries!) to freeze or can and save for enjoyment in the winter months.
Rhubarb is very fibrous, so be sure to chop it up, even if you’re cooking it down, otherwise you’ll have very long strings in your dish! Rhubarb is perhaps best known in sweet desserts, but try using it just like any other vegetable! Chop it up and throw a couple of stalks in your next stir-fry or casserole. Think of it as a lemon-flavored addition!
- Rhubarb-Onion Sauce
- We like it in cocktails to add a sour element
- Simply in Season has several tasty rhubarb desserts