Rhubarb

Fun facts : 

  • Plant Origin: Native to China, Rhubarb was traded in the 15th century for medicinal purposes and later cultivated for culinary use by the 19th century. 
  • Seasonality: Planted in the late fall as a perennial, harvested in spring and fall. 
  • Health benefits: Rich in antioxidants which have anti-bacterial, anti-inflammatory properties and are known to fight against cancer, heart disease, and diabetes. 
  • 3000 years ago, Rhubarb was dried and powdered to be used medicinally as a laxative.
  •  Greener stalks of Rhubarb tend to be sweeter and milder in flavor than the deep red stalks, which are likely to be tarter. 
  • The leaves of the Rhubarb plant can be poisonous if eaten in large amounts. They can cause throat closure due to their high levels of oxalic acid. 

Storage Information : 

Temperature: can be stored at room temperature for 2 weeks or refrigerated for up to 3 weeks.
Percent Humidity:
Wash? unwashed. Wash or wipe with a damp paper towel before using.
How to Store: store in an airtight bag or container.
Where to Store: at room temperature on the counter. In the crisper drawer of the fridge if refrigerated.
Best Used By: between 2 and 3 weeks.
Maximum Storage: up to a year if frozen.
Notes: Ginger can be frozen as a whole root. To use, grate off what you need and return to the freezer. It can also be pureed and frozen into cubes. Frozen cubes can be thawed in the refrigerator and used within the week.

Best ways to prepare rhubarb: Boil, bake, roast, stew

Featured recipes : 

Rhubarb Salsa

Ingredients:
2 cups rhubarb, sliced small
1 apple, sliced or diced
1 jalapeno, seeded and sliced
3 green onions, sliced
2 tbsp. honey
juice of 2 limes

Directions:
Blanch rhubarb for 3 minutes. Drain and let cool. Mix all ingredients and serve with tortilla chips.

Strawberry/Rhubarb Crumb Pie

From Taste of Home

Ingredients:
1 large egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound rhubarb rib, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved
1 unbaked pie shell (9 inches)
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or old-fashioned oats
1/2 cup cold butter, cubed

Directions:
In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

More recipes : 

Rhubarb-Braised Chicken Thighs
Rhubarb Cheesecake Smoothie (gf, vegetarian)
Rhubarb Salsa (gf, vegan)
Savory Rhubarb Chutney
“South Farm Suarez”/Rhubarb Strawberry Shrub (gf, vegan)
Strawberry/Rhubarb Crumb Pie (vegetarian)