Rhubarb

The ancient chinese believed the roots of the rhubarb plant contained medicinal properties. Today, however, the stalk is generally used in sauces and desserts. Rhubarb looks like a red stalk of celery. Unlike celery, rhubarb is sour and requires a generous amount of sweetener, which is why it is better known as the “pie plant”.  While you can eat the stalk, the leaves are extremely poisonous if eaten. Keep them away from pets and children.

When choosing rhubarb look for a firm crisp stalk. To prepare, remove the leaves, trim the ends and cut into pieces just as you would a stalk of celery. Rhubarb can be used in sauces, chutney, compotes, pies, cakes and jams. Pair with another sweet fruit such as apples, raisins or strawberries. Any left over rhubarb can be cut up and frozen.

Recipes:
Strawberry Rhubarb Crumb Cake