One of the first offerings of the spring garden, rhubarb gives us its own unique taste and texture. High in vitamins A and C and a variety of minerals, especially calcium, it is also believed to be a digestive aid and a blood purifier. Its tartness increases with age.
To prepare, cut off leaves and discard them. Wash stems and chop into 1-inch chunks, to be used in sauces, spring soups, crisps, tarts, or pies. When combined with strawberries, you’ll find they complement each other beautifully.
To keep rhubarb crisp, store it wrapped in a damp towel or in a plastic bag in the refrigerator for up to one week. If allowed to dry out, stems will soften and shrivel. Rhubarb also freezes well (either cooked or raw). Wash, chop, and drain it. Dry with a towel or paper towels. (Remember frozen rhubarb will be soft when thawed.) Place in airtight containers and freeze.