Rhubarb



Our Rhubarb Patch!

Ahh rhubarb, one of those mystical vegetables that we enjoy so much in lets say... strawberry rhubarb pie, from Tate's :)... but when faced with the strong stalks in their natural state many of us have not the first clue what to do with them. Let me help to demystify.
Facts about Rhubarb:

•  Rhubarb is a very old plant. Its medicinal uses and horticulture have been recorded in history since ancient China.
• Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts.
•  It originated in Asia over 2,000 years ago.
• It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America.
• The blade or green leaves of the plant are the part that is poisonous. They contain high concentrations of oxalic acid crystals which can cause serious problems when eaten. These crystals can cause the tongue and throat to swell, preventing breathing.
•  Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.

Cooking Rhubarb:

• Cooking with this delicious vegetable is much easier than one might think. You really cook it like any other vegetable, think asparagus or even zucchini.
• Roast it: Chop it up as thin or as thick as you would like roast it at 325F for about 10-15 min or until tender. Throw it on a salad, on top of some vanilla ice cream or custard, as an accompiniament to a sweet or savory meat dish.
• Boil it: You can boil rhubarb down in about 5 min using a splash or water or broth of your choice, and season however you would like. It makes a nice glaze over desserts, chicken, pork, or fish or even beef! haha it is very versitile.
• Grill it: I have never grilled it but I am going to as soon as our rhubarb is ready! If I were to do this though I would leave the stalks whole or cut in half and chop them post grilling.
• Raw: for those raw food enthusiasts like myself I like to just eat a stalk of rhubarb raw. Ok maybe, sometimes, I will dip it in some sugar or drizzle it with honey... but it is good as a tart treat all on its own.
• Tangy: Rember that rhubarb is tart and tangy in its natural state not sweet. It will add that nice tartness to whatever meal you choose to prepare, not sweet as many people mistake it for because of its wide use in desserts.

Recipe: Cool and Tangy Rhubarb-Beet Borscht
http://www.vegetariantimes.com/recipes/9061

• I made this for Easter as a first plate. I placed a dollap of homemade Tziziki Sauce on top and it was fabulous. We had Lamb with roasted new potatoes seasoned with dill and rosted asparagus to follow. A great fresh Spring meal!

ENJOY!