Rhubarb is available year-round but it's true season is later winter into spring. Although it is botanically classified as a vegetable, rhubarb is generally used in cooking as a fruit. It has a special affinity with orange and ginger and is usually eaten in a sweet context - pies, tarts, muffins, strudels, cakes, ice-cream or a fool, but it can also be used in a savoury part of a meal, for example with sliced orange and watercress to serve with ham. To Prepare: Remove and discard leaves as they are poisonous. Trim the roots ends, wash stalks and, unless they are very young and tender, string them by running a vegetable peeler or small sharp knife firmly from top to bottom down each rib. Cut into slices or lengths. To Store: Wrap the stalks in plastic wrap and store in the fridge for up to a week.
Developed by NEOONENEO