Usually used as a fruit in sweet preparations, rhubarb on its own is actually extremely tart. You can take advantages of its tartness, or cook it with sugar or other sweet fruits, which is why we see it most often made into desserts, often paired with strawberries. Be aware that rhubarb leaves and roots are poisonous, though only mildly so.
Preparing rhubarb: though it’s not entirely necessary, rhubarb is best if you string it. Grab one end between a paring knife and your thumb and pull straight down to remove the celerylike strings that run lengthwise through each stalk.
Cooking rhubarb: braising, stewing
When is it done? When very tender and easily pierced with a skewer or thin-bladed knife
Substitutes: cranberries, tart cherries, fresh currants
A not insignificant turning point in my culinary journey When I was little, as soon as it got warm out, without fail, my mom and dad would make a big deal out of making and eating blueberry soup. “Time for blueberry soup!” I remember their utter excitement. I thought the soup was gross. Sweet and cold, with some spice or…
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