Tart rhubarb is a versatile spring vegetable that can be used in a variety of sweet and savory recipes
Rhubarb is a lip-puckeringly tart vegetable that pops up in spring. Because of that sourness, it is often paired with sugar to make it more palatable,
Rhubarb is primarily depicted in various shades of red, but depending on the variety, its color can range from pale green to crimson. Though the stalks resemble celery, it is actually a member of the buckwheat family. When selecting rhubarb, look for stalks that are firm, crisp and free of blemishes. Most of what you see available at farmers markets and grocery stores will already have the roots and leaves removed because they are high in oxalic acid, which can be toxic in excessive amounts. Stored unwashed in the fridge, either in an open food-grade bag or loosely wrapped in foil, rhubarb should last a week or two.Here’s a mix of sweet and savory rhubarb recipes that highlight the vegetable’s versatility.
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