Rhubarb can be eaten raw but because of its tartness, it is generally cooked and sweetened first. It can be sweetened with sugar, honey, syrup, or berry preserves.
Most likely to be used in pies, puddings, and other tart desserts, rhubarb is excellent in preserves, sauces, jams, etc. It's low in cholesterol and sodium, keeps the body cleansed and offers a good source of dietary fiber, vitamins C and K, calcium, potassium, and more.
No matter how enticing they look, you never want to eat the leaves of rhubarb stalk. They
Trim off leaf ends and roots using a sharp knife and discard, slice lengthwise in half or thirds.
Wash stalks and slice them into pieces when preparing for stewing, making sauce, Pies or other recipes
When cooking rhubarb do not use aluminum, iron or copper pans. Rhubarb has high acidity and will react with these types of metals. If the rhubarb is being baked, glass bakeware can be used also.
Before storing, remove any leaves from the rhubarb stalks and discard. Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or tightly wrapped in plastic.
May & June
Rhubarb Crisp or Strawberry Rhubarb Crisp
Makes one 9x9" dessert~ double recipe to make a 9" x 13 "pan
Cook in saucepan over medium heat until it becomes a "mush" about 15 minutes :
Pour Rhubarb Mush into buttered 9" x 9 " pan ~~ Top with the "Crisp" ~~Bake at 375 degrees for 25 minutes or until bubbly
The Crisp: mix by hand, by rubbing ingredients together until crumbly
To Make Strawberry Rhubarb Crisp: add 1 C chopped fresh or frozen strawberries-an old fashioned Spring dessert-tart and packed with flavor