What Do I Do with This: Rhubarb

by 
Kieran McCourt, Weavers Way Ambler

Fun Facts:

  1. It’s in the same family as buckwheat.
  2. Due to import/export laws, it’s classified as a fruit. (At one time, it was cheaper to import fruit than vegetables.)

Things to Do with It Besides Pie, Jam, & Crumbles:

  • Blanch it to use in a salsa with tomato, pepper, vinegar and a little sugar.
  • Stew or braise it with chicken, pork, or lamb.
  • Make a spring salad with rhubarb cut in thin strips and sliced radishes.
  • Make a shrub: Put equal parts rhubarb and sugar into a sealed jar and let the combination sit for a couple days until it gets syrupy (or cook it on the stove). Then strain it and add to seltzer, club soda or the adult spirit of your choice.
  • Make a chutney with onion and mustard seeds.

WARNING: DON’T EAT THE LEAVES — THEY’RE POISONOUS!