Rhubarb is a perennial plant that is ready in the spring. Fortunately, strawberries ripen around the same time. The combination of rhubarb and strawberries in a pie tastes amazing. Rhubarb's strong sour taste is not for the faint of heart. It is most often served in a desert where plenty of sugar makes for a pleasing taste. I like to think of it as nature's sour patch kid. The only part of the plant that is edible is the stalk. The leaves are toxic due to their high oxalic acid content. Because of this, we chop the leaves off in the field so there is no confusion. Rhubarb varies in color from green to pink to red - depending on the plant. All colors taste the same.
Store rhubarb in a plastic bag in your refrigerator (uncut) for a couple of weeks. You can also cut up and freeze in the amount you need for your favorite recipes so you can enjoy rhubarb all winter long.
- Rhubarb can be eaten raw diced into salads or cereal - but only if you like sour flavors.
- Many fruit pie recipes can be brightened up by combining rhubarb with other fruits.
- Good in coffee cake.
- Make a simple sauce by chopping into 1 inch chunks and cooking with a little water and sweetener to taste. Simmer until chunks fall apart. Serve over ice cream or use as a jam.