Spring is popping up all over the place at the farm. One vegetable that makes its appearance with a bang is rhubarb, poking it’s large leaves out of the ground, shortly after snow melts. Rhubarb was historically used for medicinal purposes, however it does have high levels of calcium. Rhubarb is almost always used in sweet desserts, which usually call for excessive amounts of sugar. Rhubarb goes great with strawberries, can be used in soups and stews, cooks up just like applesauce, and can be cooked with greens for a side dish. Only eat the rhubarb stalks since the leaves are poisonous!
To prepare rhubarb simply remove leaves and tough bottom stem (if needed) and chop into desired size pieces. To freeze; chop into desired size pieces and put onto parchment lined cookie sheets, adding another of parchment and a layer of rhubarb when one is full. Once frozen transfer into freezer containers.
Try this recipe for refreshing rhubarb ice cream
Rhubarb baked oatmeal
A new spin on fish tacos