For many, memories of rhubarb are memories of grandma’s cakes or pies. But it’s so much more. Rhubarb is tart and slightly sour, making it perfect for both sweet and savory preparations.
Rhubarb is rich in fiber and antioxidants like anthocyanin (giving it its trademark red color), minerals, and vitamins—all of which are necessary for bright, glowing skin. From traditional pies to mouthwatering cocktails, these long, celery-like stalks are about to be the star of Spring!
Rhubarb Cooking Tips
How to Prepare Rhubarb
• Make sure to remove all leaves, as rhubarb leaves contain dangerous oxalic acid levels and can be poisonous.
• Wash each stalk before drying and trimming off the ends.
• Use a paring knife or peeler to remove any blemishes from the stalk.
• While certain recipes may require peeling, in general, leave the stalks unpeeled to reap the best color and flavor.
Don’t let the tart flavor of rhubarb sour your opinion! Balance it by pairing it with creamy, bright, rich, and sweet flavors like apples, ginger, pork, lamb, cream, berries, mint, butter, or fish.
Not sure where to begin? Kick off your adventure with a toast to rhubarb with this Rhubarb Ginger Spritzer.