Look for stalks that are greenish, with red spots. These will give you the best real taste of rhubarb.
Rhubarb.
I spent an hour the other day looking for the stuff to make a test on Rhubarb Strawberry Crisp that on our banquet menu for the summer. Sadly, I could not find any downtown. I did see some in my hiking though, about 4 hours too late.
A lot of people will tell you that the best rhubarb to get is the bright red stalks, the same color your Uncle Dan’s mid-life crisis Miata sports car. Well, not so. Put it down, because you are definitely missing out on rhubarb’s real flavor.
See, those insipid versions are grown in a greenhouse. You really owe it to yourself to try and get the wild version, or at least the field version. Green with red speckles, or perhaps a cherry color.
Nature rarely produces a perfect specimen, choose stalks that are not that perfect candy apple red, and you will have her true taste. Indulged alone, it will cave in your mouth, perhaps rip your teeth out of your puckering gums.
No, pair up that tangy, tart vegetable with some fruit that is begging for an end to the single life. Strawberries, blackberries, blueberries, peaches – all sorts of fruits love the stalks. You can use it with chicken, pork and even in chutneys for curries if you fancy it.
Avoid bruises, vegetable abuse is never to be condoned. Remove the leaves. You heard that they were poisonous, right?
Yes, I said it was a vegetable, despite what the courts in New York have to say on that matter. Stupid tax laws.
If you are growing your rhubarb, I have a small tip for you, gleaned from a question from my MIL. Gently pull the rhubarb stalk up, twist, then pull it away from the plants. That will stimulate the roots to grow more of this wonderful vegetable for you. Never cut the stalks off.
Here are a few links to get you started:
Rhubarb Crisp – The Minimalist
Mini Rhubarb Pies – The Arugula Files
Spelt Lemon Rhubarb Cake with Cinnamon Crunch Topping – Food Loves Writing
Orange Rhubarb Butter – Food in Jars
Rhubarb Curd Shortbread – Not Derby Pie
I will be coming up with a few myself!
Do you have a special Rhubarb recipe?
{ 6 comments… read them below or add one }
Always glad to have new ideas. We routinely get bags of this stuff from relatives. I don’t really eat muffins or bread like I used to, but that orange rhubarb butter sounds like a good weekend project.
Also, good to hear your health is on track. We’re a patient bunch, so if you need a break, we understand.
I just did a rhubarb Gin and Tonic at SS! http://www.sippitysup.com/rhubarb-and-gin-and-tonic-and-me GREG
@Mike, well, I like to write, and I just need to do more of it. So, here we go. Thank you for understanding though. My goal is to be a world class food writer, so continue that I must!
@GREG – I was so impressed, I had to do another Rhubarb post! You are the top of the list. I just saw a rhubarb collins in the Gourmet cookbook today, and I wonder how that would be. Yours looks better though! I’ll take 2!
Do you plan on sticking mostly to blogging, or are you branching into writing for food magazines and trade publications? A WDC ebook?
Oh, and I noticed you on the list at 55 Knives. That looks like a good book to have. I’m finding quite a few new blogs through that site.
@Mike – I plan to both, time willing. I love to write, cook and do all of that. I am proud of my contribution to the 55 knives project, and I am going to make an announcement once the dust settles around here to give it the attention it really deserves.