When I first see those long, reddish stalks at the farmers market, I know spring has officially arrived. After a season filled with mellower hued winter vegetables, this celery look-alike can offer a unique flavor and pop of bright color to a number of different recipes. The more I cook with this unique vegetable, the more I come to love and appreciate the number of different applications it can be used in.
Early spring rhubarb is quite tender and shouldn't require any peeling. If you buy rhubarb later in the season or if your rhubarb seems a little fibrous, peel the outer layer as you would with a stalk of celery. While the stalks are completely edible, the leaves contain high levels of oxalic acid, which can be poisonous in large doses, so stick to the vitamin C and calcium-rich stalks.
Rhubarb stalks can be red, pink or green, or some combination thereof. The color doesn't dictate how fresh or sweet it is. It is important, though, to choose rhubarb that is firm and crisp, without any browning on the ends.
To store fresh rhubarb, wash thoroughly and discard the leaves (if attached). Wrap the stalks in paper towels and keep in the refrigerator for up to four days.
Rhubarb also freezes very well. To freeze, cut the rhubarb into 1-inch pieces and place in a freezer bag. The frozen rhubarb will keep for up to a year.
Chutney: When simmered with vinegar, sugar and savory spices, rhubarb can be transformed into a fantastic chutney. Try serving it as a sweet and tart accompaniment to lamb or pork. Or, for a fun spring appetizer, serve on crackers with cream cheese.
Cocktails: Make a rhubarb simple syrup and use it to give your favorite cocktails a spring flair. My favorite rhubarb libation: dry gin mixed with rhubarb simple syrup, lime soda and fresh mint.
Baked goods: Whether it is used in a classic strawberry rhubarb pie, a comforting rhubarb crumble or in these rhubarb walnut muffins, rhubarb can be a colorful and delicious addition to many baked goods recipes.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!