Around this time of year you can start to find fantastic rhubarb stalks in your local markets (its season is from April to September). This perennial vegetable related to buckwheat was first used for medicinal purposes in China as early as 2,700 B.C. Today, rhubarb is affectionately known as "the world's favorite pie plant," although it can be used in countless other recipes. The leaves of rhubarb can be toxic, but they are normally removed and cleaned before they are sold. Look for long, firm, and fleshy stalks for optimal taste and freshness. WIth a pucker that rivals that of the lemon and bountiful harvests arriving in markets near you, we have compiled some great recipes that feature rhubarb:
Grilled Pork Tenderloin with Rhubarb Sauce
Chicken with Rhubarb and Onions [Sippity Sup]
Pickled Rhubarb [Sippity Sup]
Rhubarb Margarita [Andrea's Recipes]
Rhubarb and Lavender Crumble
Strawberry Rhubarb Cobbler
What are some of your favorite rhubarb recipes?