Rhubarb

RHUBARD

Rhubarb is technically a vegetable, though it tends to be used as a fruit. The stems are crisp and have a tart flavor. But ONLY THE STEMS ARE EDIBLE!!!NOT THE LEAVES. It is full of calcium (yes, I said it: vegetables provide calcium in your diet, it's not just from milk) and fiber and potassium. Most commonly rhubarb is cooked with sugar and/or other fruit and put in desserts
 
QUICK IDEAS: Chop and cook down with strawberries to eat over yogurt or ice cream or even granola.
Sweet and Tart Rhubarb Pickles
from Edible Finger Lakes, March/April 2014

2 cups apple cider vinegar

3 1/2 cups water

1 cup sugar

2 tbsp kosher salt

10 black Peppercorns

4 star anise

1 tsp red chili flakes (optional)

2 sticks cinnamon

1 tbsp yellow mustard seed

1-inch piece fresh ginger, peeled and sliced thinly

1 bunch red rhubarb, cut into 4-5 inch pieces

 

Directions:

1) Place cider vinegar, water, sugar, salt, peppercorns, star anise, chili flakes, cinnamon, mustard seed and ginger in a saucepan. Bring to boil, turn off heat and taste. You can add more sugar or salt to taste. 

2) Pack the rhubarb into jars and pour the hot liquid over. Cover, let cool to room temperature and store in the refrigerator. Pickles are ready to eat after they've been refrigerated for a few hours.