Rhubarb

About: Most people think of Rhubarb as a fruit but it is really a vegetable closely related to sorrel. The exception to that rule is the State of New York, which decided in 1947 that since it was used like a fruit it was a fruit and that was that. After all who wants to eat a vegetable pie for dessert.  Initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes. Popular rhubarb varieties include Valentine, Crimson Red, Macdonald, Tilden, Canada Red and Victoria.

Rhubarb is tart, very tart, which is why it is cooked most often with some kind of sweetener. Rhubarb leaves should not be eaten because they contain high levels of toxic natural compounds. Usually sold by the bunch, which is about 2 pounds or 7-9 stalks. One pound of raw Rhubarb yields about ¾ cup cooked. Initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes. Popular rhubarb varieties include Valentine, Crimson Red, Macdonald, Tilden, Canada Red and Victoria.

Nutritional Information: About 26 calories a cup. It is a very good source of dietary fiber, vitamin C (16% of dv), Vitamin K, valcium, potassium and manganese. Read More

Storage: Remove leaves and trim stem. Place in plastic bag in refrigerator. It will last about 2 weeks.

Tips: Remove leaves, trim stems, and peel any stringing covering. You don't need to peel the stalk. You can eat rhubarb raw. In fact way back in the old days, before Twizzlers and Sweet Tarts, people used to dunk the end of the stalk in sugar or honey and munch. Imagine chopping up bits of Rhubarb, sprinkling it with sugar and sending your kid off to school with that as a snack. News flash! Revolutionary way to get kids to eat vegetables: Have New York State declare a vegetable a fruit and add sugar!  To cook it just chop it up, toss with sugar, and roast in the oven. Next thing you know you have a nifty addition for salads or rice. Rhubarb can be frozen and canned.

Recipes: Roasted Rhubarb Salad, Rhubarb Vanilla Compote, for more recipes and to learn more about rhubarb than you ever dreamed possible,  go to The Rhubarb Compendium, an entire website dedicated to Rhubarb.