It is used in cooked applications, and although it may be prepared as a vegetable, it is more often featured in sweet recipes like pies, cobblers, and jams, and is commonly paired with strawberries.
Slice Rhubarb as you would celery and cook down with sugar into a chutney, or toss with apples or strawberries, sugar, and spices, and bake into a pie or crisp. Cooked and sweetened Rhubarb can also be combined with orange zest and mixed into softened butter to make a spread. It may be used in soups, stews, or other savory dishes where its naturally tart flavor counterbalances other rich or sweet ingredients.
Try quick-pickling Rhubarb slices in vinegar, sugar, and salt, and pairing in a salad with goat cheese and white asparagus.
Stronger-flavored meats like game, quail, and duck stand up well to the tartness of Rhubarb, and may be served with a Rhubarb puree or jam.
Country of Origin: Netherland
Storage: for proper storage, trim and discard leaves. The stalks can be kept in the refrigerator, unwashed and wrapped, for up to three weeks.
Weight: approx. 250g