Rhubarb Chutney
For staples, it’s red wine vinegar, ground cloves, ginger and raisins to make a lovely chutney courtesy of Williams-Sonoma. It’s a great way to use
Ingredient: Rhubarb
Yes, rhubarb is technically a vegetable!
Rhubarb
- Description-
Rhubarb is an early spring crop, when the season is over, it’s over! Enjoy the tart flavor in both sweet and savory dishes. Rhubarb is a plant with thick red and green edible stalks, but the leaves and roots of this plant are toxic and inedible.
- Preparation-
Rhubarb has a thickening quality that is welcomed in many dessert dishes. Due to rhubarb’s tart flavor it is usually sweetened and served cooked. If you like tart flavors feel free to try it raw! Slice and chop rhubarb as you’d like, but only cook it in nonaluminum pots, as it will react with the metal.
- Storage-
Rhubarb freezes very well, a great way to preserve this short season crop. For short storage, refrigerate your rhubarb in a plastic bag for up to a week. It may wilt a little and is still usable. Wash it well before use.
- Nutrition-
Vitamin C, K, calcium, and fiber
Rhubarb is yummy thinly sliced on salads, soak them in maple, honey or a sprinkle of sugar if too tart for your liking.
Here you see thinly sliced maple soaked rhubarb on a massaged kale salad with strawberries, slivered almonds and yearning for goat cheese.
Here is freshly peeled rhubarb with maple sugar for dipping.
Recipes Using Rhubarb
Rhubarb Vinaigrette
The Rhubarb vinaigrette recipe is from a gentleman named Russ Meyers over at Just a Pinch (thanks for sharing, Russ!) The tangy flavor of the rhubarb in this vinaigrette compliments many greens mild or spicy. Goat cheese or gorgonzola crumbles are a great accompaniment to this fresh dressing.
