Tart & tasty: 5 things you can do with rhubarb

By Gretchen McKay Pittsburgh Post-Gazette Asparagus tends to get the spotlight in early to late spring because it s one of the first fresh vegetables to make an appearance after the doldrums of winter But now that it s May another long green stalk is ready for its closeup This one however isn t as tender as asparagus and you presumably don t want to eat it out of hand raw unless you love food that causes your face to pucker Now is the time when long vibrant stalks of rhubarb arrive in local markets it can grow up to feet tall thrilling cooks and bakers with its unique tart flavor and endless possibilities I grew up eating rhubarb in an oatmeal-based crisp sweetened with strawberries as my mom was pretty old-school when it came to desserts A couple years ago I even got a plant of my own from my green-thumbed oldest sister Kathy who was manager of ground services at the University of Pittsburgh before retiring It sits in a giant planter next to my tomato garden a harbinger of all the good things to come this growing season Because rhubarb is often tossed with sugar honey maple syrup or agave nectar to tame its naturally tart flavor the pie plant a member of the buckwheat family largest part often finds its way into sweet desserts like pie crumbles and crisps ice cream and jam Often it s paired with sweet and juicy fruits such as strawberries or raspberries But this veggie lends itself pretty wonderfully to any number of savory dishes too For instance you can slow-roast it with a pinch of salt stir it into a curry or cook it into a chutney to serve with pork or chicken If you love anything and everything pickled you ll be delighted to learn rhubarb also can be preserved in a tart brine with garlic and ginger And it can add a tart zing to a smoothie or cocktail While it s botanically classified as a vegetable rhubarb is often thought of as a fruit by cooks because it s used so often in sweet desserts But really all that matters is that you re eating something colorful that s good for you Rhubarb is high in vitamins C and K crucial for bone fitness and it s a good source of dietary fiber Low in calories there s less than calories per raw cup so long as you re not adding sugar the plant also provides bone-building calcium While rhubarb is famous for its crimson-red stalks it authentically can also be pink or green color indicates the variety and doesn t affect flavor or indicate ripeness Whatever hue it typically arrives at the farmers arena grocery or in your CSA box stripped of any greenery because only the stalks are edible its heart-shaped leaves are toxic Related Articles Recipes How to make leftovers feel like a feast Recipes Use blackberries to make a pie tiny cakes and even a salad Easy chicken-taco Tuesday and more weeknight dishes Recipe Poached salmon and broccoli Caesar salad make a healthy hearty meal Five Weeknight Dishes Meet My House Asparagus When choosing rhubarb look for well-colored stalks that are firm and crispy-looking Don t worry about peeling it or having to cook it as soon as you bring it home stored in a plastic bag rhubarb will stay fresh in the refrigerator for up to three weeks The vegetable also can be cut up and frozen for up to a year raw blanched or cooked Just remember to freeze the individual pieces separately on a tray before placing them in a bag to keep them loose Rhubarb Cocktail PG tested This sweet-tart pretty-in-pink drink just tastes like spring The syrup also can be used to flavor granita to sweeten tea or lemonade or even as a glaze for chicken For the syrup cup sugar pounds rhubarb trimmed and chopped For the cocktails Ice cubes ounces vodka cup ounces seltzer cups Lemon peel pith removed cut into strips Make rhubarb syrup Combine sugar and cups water in large pot and bring to a boil over high heat Add rhubarb and stir to make sure sugar dissolves Cover pot lower heat just a little and boil until rhubarb softens about minutes Pull pan off heat and allow rhubarb to cool in covered pot Mash rhubarb then strain juice through a double layer of cheesecloth into a small saucepan Bring juice to boil over medium-high heat then reduce until juice is concentrated and syrupy and you are left with about cups Taste syrup and adjust sugar if necessary Cool syrup in pan Transfer to a container and refrigerate until well chilled Make cocktails Pour a generous tablespoon of chilled rhubarb syrup into each of chilled glasses Add ice vodka and seltzer to taste Stir then serve with a lemon strip in each glass Refrigerate or freeze the remaining rhubarb syrup Serves The Beetlebung Farm Cookbook by Chris Fischer Rhubarb Slaw PG tested This brightly colored slaw will add a rainbow of color and texture to your spring dinner table It s great on top of sandwiches or a burger can be stuffed into tacos or can be served on its own as a side pound rhubarb sliced cup apple cider vinegar Salt and pepper cup light brown sugar cup peeled sliced fresh ginger clove garlic minced tablespoon red pepper flakes tablespoon mustard seeds small green cabbage thinly sliced or shredded about cups large carrot peeled and julienned tablespoon olive oil Place rhubarb in a large heatproof jar set aside Add vinegar tablespoon each salt and pepper brown sugar ginger garlic red pepper flakes and mustard seeds to a small pot Bring to a boil over high heat then pour over rhubarb and let cool Refrigerate overnight Drain rhubarb reserving cup of the brine In bowl toss rhubarb with cabbage carrot reserved brine and olive oil then season to taste with salt and pepper Refrigerate for at least hours or until cabbage softens Serves adapted from Countryliving com Rhubarb-Lemon Bundt Cake PG tested Combined with lots of sugar rhubarb makes a great filling for pie But the tart and crunchy vegetable also can add a wonderful flavor to cake Martha Stewart s dairy-free dump and whisk batter means this Bundt is extra easy to make The olive oil and whipped egg whites give it a light fluffy texture that s reminiscent of a cake donut and there s also the citrusy tang of lemon What makes it even more of a knock-out dessert is the coat of sanding sugar in the Bundt pan which bakes into a sparkly shell and also helps release the cake in one piece cups extra-virgin olive oil plus more for pan Sanding or sparkling sugar for pan cups unbleached all-purpose flour cup fine yellow cornmeal teaspoon baking powder teaspoon baking soda teaspoons kosher salt large eggs separated cups plus tablespoons granulated sugar teaspoons pure vanilla paste or extract teaspoons grated lemon zest plus cup fresh juice from to lemons ounces rhubarb cut into a -inch dice cups Preheat oven to degrees Brush a to cup Bundt pan with oil generously sprinkle with sanding sugar to fully coat do not tap out excess In a large bowl whisk together flour cornmeal baking powder baking soda and salt In another bowl whisk together oil egg yolks cup granulated sugar vanilla and lemon zest and juice In a third bowl beat egg whites on low until foamy Increase speed to medium high and gradually add cup granulated sugar beating until stiff glossy peaks form Stir oil mixture into flour mixture just to combine Stir of egg white mixture into batter then gently fold in remaining egg white mixture just until no streaks remain Do not overmix Toss rhubarb with remaining tablespoons granulated sugar to evenly coat Fold rhubarb mixture into batter then transfer to pan smooth top with a spatula Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean - minutes if top is browning too briskly tent with foil Let cool in pan on a wire rack minutes then invert onto a plate or stand and let cool thoroughly before slicing and serving Cake is best served the day it s baked but can also be stored in an airtight container at room temperature up to days marthastewart com Ruth s Strawberry-Rhubarb Crisp PG tested My mom was known for her chocolate chip cookies but she also could make a pretty mean fruit crisp This recipe which pairs BFFs rhubarb and strawberries releases a lot of sugary liquid as it cooks so you ll want to eat it right away so it stays crunchy You can add a scoop of vanilla ice cream or whipped cream to dress it up but honestly it s great right out of the pan And leftovers make a wonderful breakfast For crisp topping cup brown sugar cup flour teaspoon cinnamon cup butter softened cup rolled oats For strawberry-rhubarb filling pints strawberries hulled and halved cups sliced rhubarb pieces cup sugar tablespoon cornstarch Preheat oven to degrees For crisp topping Mix sugar flour and cinnamon in a large bowl and blend thoroughly Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs Mix in oats Set aside For filling Mix strawberries rhubarb sugar and cornstarch in a large bowl blending thoroughly Pour into a shallow -quart baking dish Cover evenly with crisp topping Bake for to minutes or until filling is bubbly and topping is browned Serve warm or at room temperature with a scoop of vanilla ice cream or fresh-made whipped cream Ruth Trent Rhubarb Chutney PG tested This flavorful condiment is easy to make with a wonderful balance of sweet savory and warm spice flavors Serve on roasted meats with goat cheese or brie or on crackers tart apple seeded and chopped into bite-sized pieces medium shallot sliced thin about cup cup tart dried cherries cup golden raisins cup light brown sugar cup granulated sugar cup cider vinegar serrano chile seeded and chopped teaspoon fresh chopped ginger teaspoon salt cups chopped fresh rhubarb In a large saucepan combine apple shallot cherries raisins brown sugar granulated sugar vinegar chopped chile ginger and salt Bring to a boil Reduce heat and simmer minutes stirring occasionally Stir in rhubarb Bring to a boil reduce heat and simmer - minutes or until rhubarb softens and chutney thickens Pour into a bowl refrigerate until cold Serve with grilled chicken or pork Gretchen McKay Post-Gazette PG Publishing Co Visit at post-gazette com Distributed by Tribune Content Agency LLC Subscribe to our weekly newsletter In The Know to get entertainment news sent straight to your inbox