Getting to Know Rhubarb

Have you ever used rhubarb in any shape or fashion? Have you ever even given it the time of day?!! If not, right that wrong this spring by getting to know this springtime cutie.

• There are two kinds of rhubarb - (1) Greenhouse grown, and (2) Field grown. Greenhouse grown rhubarb have pinkish stalks with yellow leaves and are milder, while Field grown have dark-red stalks with green leaves.
• Choose stalks that are brightly colored and crisp, with fresh-looking leaves.
• Remove the leaves, trim BOTH ends, wash the stalks and chop into pieces before using. DON’T EVER EAT THE LEAVES - THEY’RE TOXIC.
• If your rhubarb is too tough, use a sharp paring knife to peel off the strings on the outer layer before using.
• Store rhubarb in a plastic bag in the refrigerator for up to a week, or in the freezer for up to 9 months.
• Fresh rhubarb is available from April through the summer, but frozen is a good substitute.
• Don’t even think about chopping on the stalks until it’s cooked - it may look nice and innocent, but it’s just not good at all raw. And remember, NEVER EAT THE TOXIC LEAVES!
• Rhubarb’s nickname is “Pieplant” because it makes such a delicious pie!

Later this afternoon, I’ll type in a Strawberry-Rhubarb Pie recipe….

Joi

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