Rhubarb
Rhubarb is a pink or red stack of celery and is considered a vegetable.
Did you know:
- Rhubarb is a relative of buckwheat and has an earthy, sour flavor.
- Originated in Western China, Tibet, Mongolia, Siberia and neighboring areas. Today rhubarb is very popular in Canada and the North.
- Survives best in cold climates.
- Rhubarb’s nickname is the “pie plant” because that is the primary use for this vegetable. As they are chopped and cooked for deserts, custards or pies and sauces.
- For a quick easy sauce. Cut rhubarb up to make 3 cups. Put into a small pot, add 2 tbsp. of water and 1/2 cup of sugar. Bring to a light boil and simmer for 30 minutes. Cool and top over ice cream.
- Buy rhubarb when it's in season and freeze an extra serving or two to enjoy in the off season.
- Discard of the leaves from the plant; they contain toxic amounts of oxalic acids.
Heirloom Varieties
- Victoria varieties are thick stalks and are the most popular for making delicious pies, cobbler and preserves. This is also the greenest variety and produce very sweet steams.
- Canada Red often produces shorter, more slender stalks than other varieties, but is tender and very sweet with good red color. It tends to produce few seed stalks.
- Cherry Red (also known as Cherry or Early Cherry) has long, thick stalks that are a rich red inside and out. This vigorous producer is juicy, tender and sweet.
