Rhubarb is a spring produce beauty, bright pink. It has a brief peak season, so grab a few at the farmers' market or grocery store.
Choose sturdy stalks and fresh leaves, removing the harmful oxalic acid-containing leaves before eating.
The frozen aisle may have packaged rhubarb. Despite looking like red celery, rhubarb is a versatile vegetable that complements fruit flavors.
Raw rhubarb's tart taste makes you pucker. A delightful tartness results from cooking it down with sugar or fruit, making it suitable for not-too-sweet sweets.
This brief spring veggie is most often enjoyed in rhubarb pie, but there are other ways. Combine it with strawberries or stone fruit for a sticky crisp or crumble.
Chopped bits can be added to breads, cookies, muffins, and pancakes. Slice and add rhubarb to big-batch drinks or boil it into a tangy, surprising sauce for your main course.
Grab some fresh rhubarb this spring, whatever you do with it. Rhubarb adds spring flavor and visual vibrancy to your dishes, making you feel like a chef.