Rhubarb is a mysterious plant that most people don’t know anything about.
In fact, I doubt most people could pick it out of a lineup. So here’s a little Rhubarb 101 to help you get more acquainted.
How to Buy It
If you have no idea what rhubarb looks like the best way for me to describe it is as pinkish green with celery like stalks. Look for stalks that are fresh and crisp with shiny skins. Avoid limp stalks with split ends, which indicates a lack of freshness.
How to Prep It
To prepare rhubarb, trim the leaves because they have toxic levels of oxalic acid and should not be eaten. Wash the stalks and cut off the leaves near the base.
Check the rhubarb for any blemishes and use a vegetable peeler to remove them.
Cut rhubarb into 1/4 inch pieces in preparation for a sauce or pie. You want to store the rhubarb in stalk form so that it will stay fresh longer. Cut it right before using.
How to Use It
Rhubarb is actually a vegetable but it’s usually prepared like a fruit would be. It’s often used in sauces, pies, muffins, and cakes.
The most basic way to prepare rhubarb is as a sauce. This Rhubarb Sauce can be served as a side to meat or served over ice cream or pound cake.
Eat it for breakfast! Sweet muffins with tart rhubarb in it are the perfect combination in these Rhubarb Muffins.
Instead of strawberry shortcake, liven things up with this Rhubarb Shortcake for dessert.
Cheesecake is one of my favorite desserts and combining rhubarb with it can only be good. Try these Rhubarb Cheesecake Bars with a crumbly top.
And if dessert isn’t your thing, rhubarb can even be made into a tasty drink. These Rhubarbaritas are a sweet and tangy drink.
More Rhubarb Recipes
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Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!
