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Yes, you heard that right — rhubarb is technically a vegetable though it is often prepared like a fruit. My first experience with rhubarb was in the form of a wide slice of strawberry-rhubarb pie with a flaky crust and scoop of vanilla ice cream on top. I was in my teens and this pie may have been my first brush with love. I was mesmerized by the ping pong of sweet and tart flavors.
Right now, there are few things giving me as much joy as rhubarb. Yes, it might feel like a novelty purchase, but if you’re going to find rhubarb at the grocery store, it’s going to be in spring, when we’re smack dab in the midst of rhubarb season. Let’s talk rhubarb basics and what you need to know.
Rhubarb is a long, stalky plant that looks a lot like red celery. It can be found with or without leaves, but keep in mind that only the stalks are edible; the leaves are toxic. Rhubarb can range in color from deep red to light pink, and even pale green. According to the vendor at my local farmers market, despite subtle differences in sweetness, color doesn’t indicate a significant variation in the taste or freshness.
At the grocery store or farmers market, look for firm, crisp stalks that are blemish free. You also want to make sure the leaves (if they’re attached) appear fresh and not wilted. You can also sometimes find frozen packaged rhubarb at stores, though if you have the chance, you should definitely make the most of fresh rhubarb while it’s at its best.
At home, you can store rhubarb unwashed, in the refrigerator for up to one week tops. Try loosely wrapping stalks of rhubarb in aluminum foil, place them in an open plastic zip-top bag like Glad recommends, or you can use reusable food wraps, like ones from Bee’s Wrap. Alternatively, you can make rhubarb last longer by freezing it.
If you’ve ever tasted raw rhubarb, you know that it’s very tart and quite stringy. (If you haven’t, I wouldn’t recommend it.) There’s a good reason it’s most often served cooked or baked. Here are a few recipes to try this spring. You’ll also likely notice that rhubarb is very commonly paired with strawberries, like in this delicious strawberry-rhubarb pie. This is because their flavors complement each other well. Rhubarb is naturally sour while in-season strawberries can be quite sweet.
Rhubarb Recipes to Try This Spring
What’s your favorite rhubarb recipe?
Source by www.thekitchn.com
