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In Season: Rhubarb

Everyday Food, May 2009

The Basics
Also known as pieplant, rhubarb has a tart flavor and bright color.

What to Look For
Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.

To Store
Wrap in plastic and refrigerate for up to 1 week.

To Cook
Because it's so tart, rhubarb should always be cooked with a sweetener. It's usually used in baked desserts such as crumbles, cakes, and pies. You can also toss it with honey, roast briefly, and then add to salads or serve with meats.

Goes With
Apples, pears, berries, sugar, honey, ginger, fresh cheeses, yogurt, vanilla, almonds, hazelnuts, walnuts, ham, duck, trout, salmon, and arctic char.

Recipes
Rhubarb Salad with Goat Cheese
Rhubarb Chutney
Rhubarb Compote
Rhubarb Shortcakes
Rhubarb Crumb Bars