While rhubarb stalks have been eaten raw, they are extremely sour, and so are more often
stewed with sugar or honey, or baked into pies, cakes, and muffins. On its own or combined with strawberries, it makes excellent jams and jellies. The
leaves of the plant are inedible. Rhubarb can be blended with other fruits in compotes and
cobblers, and makes a good substitute for cranberries in many recipes. Spices that compliment
rhubarb are lemon, cinnamon, and ginger.
Buying and storing tips
Stalks should be crisp, like a good piece of
celery. Avoid stalks that are thin, limp, or battered. Rhubarb can be tightly wrapped and
stored in the refrigerator for one to two days. For longer storage, freeze after blanching and
cutting stems into chunks.
Varieties
Although there are 20 varieties of rhubarb available, they are virtually indistinguishable
in the marketplace. Rhubarb is sometimes called pieplant, because it is a favorite pie
ingredient.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires September 2008.
