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)