Rhubarb

To be explicitly clear, rhubarb has its very own page because of its color. Think pink!

It’s the transition veggie from winter to spring at the farmers market! Yep that’ right – commonly perceived as a fruit, rhubarb is actually a veggie!

Though it was legally declared a fruit by the US Customs Court in NY in 1947. I really wish they’d make a movie about this! Rhubarb: technically a veggie, legally a fruit.

The stalks range in color from pale green to iridescent pink to deep red.

It’s brutally bitter raw with a tannic sourness but cooking transforms this tart stalk into lusciously sweet goodness.

Choosing rhubarb: Pick thin, firm and crisp stalks (likely to be sweeter and less stringy than thicker ones). If the leaves are still attached, they should be fresh-looking and not wilted.
Storing rhubarb: Keep unwashed rhubarb in an unsealed plastic bag in the crisper for up to a week.

Freezes well: wash ash stalks, slice, and then freeze.
Tip: get rid of the leaves; they contain oxalic acid, which is poisonous to humans in large quantities.

Most of the rhubarb recipes you’ll see on here are for desserts, but it works just as well savory style!

Season: Spring-Summer.
Prep: poach, bake, roast, sauté, puree,