|Rhubarb Stalks with Leaf|
You want to stay away from that big green top as it is toxic if eaten. But the beautiful red-greenish stalk is "Delicious" as my blog assistant states. It has a puckering taste that needs some sugar to cut.
It is best used fresh in dishes but works well even after being frozen. If you do freeze, always dice it up as it will be needed in a recipe. Also bag it for the freezer in the amount needed for a recipe. Then all you have to do is thaw it and make the dish.
My using it in two recipes this week. One is for a muffin recipe called "Large Strawberry-Rhubarb Muffins." The second is as a dessert recipe for "Strawberry-Rhubarb Cake." You will notice that both use strawberries too. Strawberries compliment rhubarb very well.
If you have my cookbook, there are a couple of rhubarb recipes in it that you will love to try. First because they are very tasty but also easy to make. That is one of the nice things about working with rhubarb. It's easy to work because you basically just have to dice or slice it. The same holds true for rhubarb recipes. I can't think of a rhubarb recipe that takes a lot of time or effort. Although you will find most rhubarb recipes to be dessert ones, it is used in savory dishes too.
I personally think that when eating rhubarb desserts, you need ice cream, cold heavy cream or even whipped topping to add to the experience.
I've already blog a few rhubarb over the life on my blog here. So to make it convenient, I'll put those links right here. Rhubarb Crunch (V), Rhubarb-Cherry Jam (V).
Have a great week and "Happy Cooking" too.