Rhubarb is a long, stalky plant that looks quite a bit like celery. In the spring, when there are no fruits and berries yet, fresh rhubarb is perfect for making tasty juices, sauces, and pies.

Rhubarb is a perennial plant that spreads by rhizomes. The stalks are the tasty part while the leaves are toxic. The stalks can vary in color from deep red to
light pink, and even pale green, but color doesn’t indicate a significant variation in the taste or freshness.

While it doesn’t have a lot of flavor, raw rhubarb is very tart and stringy. Rhubarb can be eaten raw with a little sugar sprinkled over it but it’s most often cooked or added to muffins, cakes or pies and also made into jams, syrup, cocktails, and wine. It adds a distinct sweet, tart and tannic tone to pies and tarts, especially when combined with other fruits.

Rhubarb sauce or chutney is perfect for grilled meat, chicken or fish like salmon. Or freeze some rhubarb for winter pies!

Here are some recipes:




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