Fresh Rhubarb from France

TASTING NOTES FROM THE CURATOR

Rhubarbs are fleshy, edible, pinkish-red stalks. They’re vegetables, but very commonly used the same way as fruits, such as in desserts. They have a crunchy bite to them when raw, and can be eaten both raw and cooked. Their flavor is tart, sweet and sour, and tangy; they taste reminiscent of citrusy fruits, and green apples.

PREPARATION AND PAIRINGS

Rhubarb has a wide variety of culinary uses. They can be turned into jams, purees, and preserves, to spread onto bread or pancakes. They can also be candied, or eaten raw and dipped in honey. For a savory turn, try them roasted with some asparagus, or pickled and paired with meats and barbecues.

One of the most common ways to enjoy rhubarb is as a pie. Try this delicious rhubarb crumble:

• Clean the rhubarb, and cut the stalks into small pieces.
• Place them into a colander, and sprinkle sugar all over them. Let drain for an hour.
• While rhubarb drains, preheat your oven to 200C.
• In a medium bowl, put flour, brown sugar, and butter (softened but not soft, and cut into cubes). Mix them together with a whisk or a fork, until completely combined, and it takes on a texture similar to coarse sand.
• In a baking dish, spread out your prepared rhubarb. Sprinkle the crumble evenly on top.
• Bake for 30 minutes. Serve while warm.

HEALTHY STALKS OF SWEETNESS

Did you know that the redder the rhubarb stalk, the sweeter it is? The red color comes from anthocyanins, an antioxidant that have anti-inflammatory and anti-bacterial properties. Rhubarb is not only a delicious and versatile food, it’s also good for you. It’s filled with vitamins and minerals that could help stave off heart disease, diabetes, and cancer.

Storage Instructions

Keep your rhubarb stalks (can be cut in half) wrapped in damp paper towels, and kept in a resealable Ziplock bag, unwashed. Store it in the refrigerator; consume within 2 weeks.