Food & Entertaining - Food Tips

Radiant rhubarb

Cooking with rhubarb doesn't have to be limited to just pies.

4 things you may not know about rhubarb

  • An established patch of rhubarb can actively produce for more than 20 years.
  • Rhubarb is a relative of buckwheat.
  • Rhubarb leaves are poisonous, and rhubarb is never eaten raw.
  • It’s sometimes called 'pie plant' because it’s so often used in pies.


1 tip you can't live without

  • Main-crop rhubarb is much coarser than early rhubarb. Try freezing early rhubarb to last through the year. Chop stalks and place in heavy-duty freezer bags.


1 thing to remember at the grocery store

  • Fresh stalks are crisp and flat. Avoid stalks that are turning from pink to green.


3 ways to try rhubarb right now

  • Beat the heat with chilled rhubarb and orange soup.
  • Try rhubarb chutney on the side with a Sunday pot roast.
  • Mix rhubarb with sour cream in batter for summery pink muffins.


2 tools to get the most out of rhubarb

  • A vegetable peeler to remove brown spots and strings from fibrous stalks.
  • Sandi Vitt and Michael Hickman's cookbook, Rhubarb: More Than Just Pies.


3 varieties of rhubarb to cultivate

  • Crimson Cherry (very red)
  • Victoria (speckled pink)
  • Riverside Giant (green)

Read more in Food & Entertaining and Food Tips

This article is featured on Our sweetest rhubarb recipes
Contests

Latest Contests

more contests

Top
Get expert advice delivered right to your inbox!


Style at Home's newsletters bring you the latest in décor, design, entertaining and more!


You can unsubscribe at any time, no questions asked. We will never give your email address away or spam you.

Subscribe!