Rhubarb Season

The weather is really beginning to warm up now, and we are now in the midst of rhubarb season. Rhubarb is a very tart fruit, that must be cooked before eating. It consists of long, red stalks attached to large green leaves. The leaves are toxic, so try to keep them out of the house entirely. The actual stalk has a nice flavor, although it may be more of an acquired taste. Rhubarb is quite tart, so baked goods containing rhubarb usually need a considerable amount of sugar added to them. Another idea is to mix rhubarb with another, sweeter fruit to balance out sweet and tart. Strawberries are the best option (and are also similar in color to rhubarb), but peaches and blueberries are also good choices. Rhubarb, either by itself or mixed with another fruit, is excellent in jam, cobblers, crisps, pies, and compotes. It is also good in cookies, cakes, and muffins. It goes well with flavors such as cinnamon, ginger and orange. Rhubarb is a less familiar fruit, but don't be afraid to try it and experiment with it. It can also be used for savory foods too! Rhubarb is fairly easy to grow and prepare. It doesn't require much room or care - just enough sunlight and water. It is very easy to pick, and it is quite obvious when it is ready to be picked. Once picked, just snap the leaves off, wash it, and cut it up. It does have a fairly short season though, so look for it now. Its season ends just when the strawberry season begins, another good reason to pair strawberry and rhubarb together. Rhubarb freezes well too, or it can be preserved in cans or jars as jam or compote.

PHOTO CREDIT:"2" http://victoriapublicmarket.com/rhubarb-is-here/.Victoria Downtown, n.d. Sunday, June 10, 2012.