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SPRING/SUMMBER VEGETABLE
Rhubarb is a perennial plant and although it is paired quite often with fruit it is really a vegetable. The leaves and roots of this vegetable are toxic and inedible. Only the thick red and green stalks can be eaten. Rhubarb is not eaten raw and because of its very tart flavor, is usually served cooked and sweetened. Selecting: When selecting, choose rhubarb that has vivid and bright coloring, feels dry, firm and crisp. Avoid any that has brown color, looks limp or has wilted stalks. Storing and Handling: When storing, place in a plastic bag in the refrigerator for up to about a week. Remove any leaves or roots if they are attached. Wash thoroughly under running water. Rhubarb is usually sliced or chopped for use in recipes and is not eaten raw. Rhubarb will react with metal and should only be cooked in nonaluminum pans or pots. Sauté: sauté in a little butter until tender and serve as a side dish with seafood. Strudels or Pies: combines easily with other fruits and makes a delicious addition to strudels and pies. Other Baked Recipes: can also be used in any of these types of recipes.
Breads - Cakes - Cobblers - Cookies - Dessert Bars __________________________________________________________ Seasonings and Food to use with Rhubarb: berries (blackberries, raspberries, strawberries), duck, salmon, sweeteners (such as brown sugar, sugar or honey)
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