About Me: Although often thought of as a fruit, rhubarb is actually a perennial vegetable. Rhubarb is most often used in desserts such as pies, crumbles, and jams. Naturally, rhubarb has a high oxalic content which is why it can taste tart and therefore is most often mixed with sugars to produce sweeter dishes.
Raw rhubarb is 94% water, 5% carbs, and 1% protein, and is a rich source of vitamin K.
Rhubarb is only available in the springtime so stocking up and freezing it in bulk is always recommended. Only the rhubarb stalks are edible - do not eat the leaves.
To store: Fill a glass jar halfway with water and place rhubarb stalks, bottom end down, in water. Cover with a plastic bag (such as a produce bag) and refrigerate until ready to use. Rhubarb stored this way is intended to be used within a few days. If you don't have room to store stalks upright, you can also store rhubarb stalks wrapped in aluminium foil. They will keep for about a month this way.
To freeze: Rinse rhubarb stalks with water and wipe dry. Cut washed rhubarb into 1-inch pieces and arrange in a single layer on a baking sheet; freeze until solid. Transfer frozen rhubarb pieces to resealable freezer bag or airtight container. Will store in the freezer for up to a year.
Recipes: Coming Soon!