Monday, May 11, 2009

Food Fact: Rhubarb

In season: May

The Basics: Also known as pieplant, rhubarb has a tart flavor and bright color.

What to look for: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.

To Store: Wrap in plastic and refrigerate for up to 1 week.

To Cook: Because it's so tart, rhubarb should always be cooked with a sweetener. It's usually used in baked desserts like crumbles, cakes, and pies. You can also toss it with honey, roast briefly, and then add to salads or serve with meats.

Goes With: Apples, pears, berries, sugar, honey, ginger, fresh cheeses, yogurt, vanilla, almonds, hazelnuts, walnuts, ham, duck, trout, salmon, and arctic char.
Martha Stewart Everyday Food Magazine
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