In Season: Rhubarb
Photo by La Tartine Gourmande
Celery's red cousin*, rhubarb, is in season in the U.S. from April to September. On its own, rhubarb is mouth-puckering tart. Look for fleshy stalks that are thick, firm and crisp. Avoid rhubarb leaves which contain oxalic acid and other potentially toxic substances; most rhubarb is well-trimmed before it finds its way to the market. Rhubarb's nickname is the "pie plant", but there are lots of other great ways to prepare it. Here are a few recipes we think are worth trying this rhubarb season:
Rhubarb and Berries
Rhubarb Raspberry Pie [Epicurious]
Rhubarb and Raspberry Yogurt Ice Pops [La Tartine Gourmande]
Rosemary Rhubarb Crisp with Strawberries [Spicy Salty Sweet]
Rhubarb and Pork
Pork Tenderloin with Sweet Onion-Rhubarb Sauce [Eating Well]
Dinner Tonight: Pork Tenderloin With Rhubarb, Pear, Rosemary and Honey [SE]
More Rhubarb!
Rhubarb Jam and Jelly [Kitchen Parade]
Refreshing Rhubarb and Grapefruit Salad [My Husband Cooks]
Rhubarb Ginger Galette [Simply Recipes]
* Despite their similar appearances, celery and rhubarb are actually in complete different families.
0 Comments - Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
