Yes, rhubarb is technically a vegetable!
Rhubarb
Rhubarb is an early spring crop, when the season is over, it’s over! Enjoy the tart flavor in both sweet and savory dishes. Rhubarb is a plant with thick red and green edible stalks, but the leaves and roots of this plant are toxic and inedible.
Rhubarb has a thickening quality that is welcomed in many dessert dishes. Due to rhubarb’s tart flavor it is usually sweetened and served cooked. If you like tart flavors feel free to try it raw! Slice and chop rhubarb as you’d like, but only cook it in nonaluminum pots, as it will react with the metal.
Rhubarb freezes very well, a great way to preserve this short season crop. For short storage, refrigerate your rhubarb in a plastic bag for up to a week. It may wilt a little and is still usable. Wash it well before use.
Vitamin C, K, calcium, and fiber
Rhubarb is yummy thinly sliced on salads, soak them in maple, honey or a sprinkle of sugar if too tart for your liking.
Here you see thinly sliced maple soaked rhubarb on a massaged kale salad with strawberries, slivered almonds and yearning for goat cheese.
Here is freshly peeled rhubarb with maple sugar for dipping.
The flavors of the summer season culminated to bring this fabulous cocktail to the table! The rhubarb simple syrup really is simple, and especially satisfying if you’ve saved your rhubarb peels in the freezer for this purpose! If you don’t want the alcohol, simply forego it, and you’ll have a nojito!
Don’t let the end of strawberry season slip away, whip up some of this compote to make the sweetness last!
This one may seem like an indulgence, and it is! Don’t skimp here, use the heavy whipping cream.
