As we are smack dab in the middle of rhubarb season, it's time to get creative and enjoy this wonderful tart fruit.
We combed our archives for rhubarb recipes and know-how.
You can find stalks of field-grown or hothouse-grown rhubarb in stores and at farmers markets now.
Rhubarb is one of the first fruits of spring, though botanically speaking, it's a vegetable). Hothouse rhubarb is light pink with yellow-green leaves; field-grown rhubarb is cherry red with green leaves.
One of the best things about rhubarb is it stores and freezes well.
Rhubarb is dubbed the "pie plant" because it's a popular ingredient for pie. But you will also find it in cobblers, crisps, jams, muffins and sauces.
Known for its very tart taste, rhubarb needs to be paired with a sweetener like sugar or honey, depending on the recipe. In many recipes, rhubarb is paired with strawberries, which are known for their sweet taste.
Rhubarb also has a nutritional side. It's nutritional benefit includes that it's high in calcium, vitamin C and fiber. Until you add the sugar, it's also low in calories.
HOW TO CHOOSE AND STORE
_ Look for rhubarb stalks that are crisp and not wilted.
_ Store fresh (unwashed) rhubarb in the refrigerator for about five days. Wash before using.
_ Rhubarb takes well to freezing and does not need to be cooked beforehand.
_ Prepare rhubarb for storing by washing the stalks well, remove and discard any leaves _ they contain toxic oxalic acid. Cut the stalks into 1-inch pieces and store in a freezer bag for up to one year.
_ If you plan to stew rhubarb for a sauce or compote and it's frozen, there's no need to thaw it. Place it in a pot and heat it slowly over low to medium heat. To use it in a pie or other baked good, thaw and pat it dry using paper towels.
HOW TO USE RHUBARB
_ Basic rhubarb crisp: Preheat the oven to 350 degrees. Grease a 1 {- to 2-quart baking dish or make individual crisps using ramekins. In a bowl, combine 6 cups of {-inch pieces of rhubarb, 1 cup sugar, { cup brown sugar, { cup orange juice, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon and, if desired, { teaspoon ground ginger. Stir well and pour into the baking dish. In another bowl, combine 1 cup flour, } cup rolled oats, \ teaspoon salt, { cup brown sugar and 1/3 cup sliced almonds. Cut in 1 stick of unsalted butter until the mixture resembles granola. Sprinkle over the rhubarb mixture. Bake 30 minutes, or until the rhubarb is tender. Remove from the oven and cool before serving.
_ Rhubarb sauce: In a saucepan, combine 3 cups sliced fresh or frozen rhubarb, { cup sugar, \ cup water and 1 tablespoon cornstarch. Bring to a boil. Reduce the heat and simmer, uncovered, about 10 minutes or until rhubarb is translucent and tender. The rhubarb should break down and the mixture should be of a sauce consistency. Taste and add more sugar if the mixture is still too tart. Remove from the heat and stir in \ teaspoon vanilla extract. Serve over pancakes or waffles, ice cream or frozen yogurt.
_ Rhubarb compote: Place 1 cup fresh strawberries (hulled and sliced), 1 cup diced rhubarb, diced, 1/3 cup sugar, 2 tablespoons water in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cook until thickened, about 10 minutes. Remove from heat and stir in 2 teaspoons fresh lemon juice.
