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Charm City Cook: Dear Rhubarb, I love you

By  •  Culture

Rhubarb is coming soon to a market near you!

This wonderfully tart vegetable is one of those things you either love or hate. Like, say, oysters or tapioca or olives. (I love all of those things…duh.) And, I am way on the love side of rhubarb. Pies, jams, syrups, um…vodka? Yum.

When selecting rhubarb at the grocery store or farmer’s market, look for stalks that are firm and dark pink/red. Light pink stalks can also be just fine in most recipes…but for jams, etc, I try to use red stalks, as they are more visually striking. One very important detail if you grow rhubarb: the leaves are poisonous and should not be ingested. I’ve fallen hard for rhubarb, my friends…much like I did for figs a few years ago. Now I have rhubarb growing in the back yard right next to my fig tree. I just have to figure out how to chicken-proof it – they eat everything!

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