Botanically speaking, rhubarb is considered a vegetable, but it is most often treated as a fruit. Most often, rhubarb is used as a pie filling, although it can be used in savory applications as well. Rhubarb should always be baked sweetened with sugar to balance the vegetable’s natural tartness. The plant originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities; it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America.
Storing & Cooking Information
Remove the leaves - they are poisonous, but can be composted. Wash the rhubarb stalks.
Remove any leaves from the rhubarb. Place in resealable plastic bag. Store in refrigerator for up to two weeks.
Wash the rhubarb and trim to desired length for container. Boil for 1 minute to help the rhubarb retain flavor. Seal in containers and freeze.