This vegetable is a springtime classic. Often used in pies & jam but it can also add color and meaty texture to savory dishes.
Nutrition Information (1 cup):
- Calories: 26
- Calcium: 105 mg
- Fiber: 2 grams
- Vitamin K: 36 mcg
- Extra-juice & tender with a robust taste & bold acidity
- Deep cherry-red
- Available through June
- Slightly milder with smoother flesh
- Light pink to pale red, often speckled with green
- Available through September
- Choose plump, firm, and unblemished stalks
- Crisp stalks like celery
- Green stalk are generally coarse and extra-tart
- Pink & red types have a milder flavor
- For use within the week:
- Wrap unwashed stalks in a damp, clean kitchen towel to prevent from drying out
- Keep in the refrigerator crisper for up to 5 days
- For use within the year:
- Rinse thoroughly and cut into 1 inch pieces
- Freeze 10-12 months
- Just before using, chop off & discard the inedible leaves
- Rinse the stalks beneath cold running water, you may need a brush
- Rarely eaten raw
- Chop entire stalk according to what you’re making
- Slow-simmering recipes likes jam: 3″ chunks
- Faster cooking sauce: finer dice
- Use nonreactive pans. If cooked in iron, aluminum, or copper cookware, this high-acid plant will darken the pan & turn the rhubarb an unappetizing brown.
“Rhubarb.” Shape Magazine. May 2014. 115.
“Red-hot rhubarb.” Weight Watchers. May/June 2014. 74.
Ramdene, Hali. “Rhubarb.” Better Homes and Gardens. May 2014. 124-135