Rhubarb is considered a vegetable, but supposedly a court in 1947 determined rhubarb is a fruit. The stems of rhubarb are used most often in pies and other desserts. The leaves of rhubarb are toxic and should not be consumed (though large quantities would have to be consumed for it to be problematic to adults).
Prime season for rhubarb is May – June. So what if you can’t use all that rhubarb now? Clean and cut up the rhubarb; boil a pot of water, and place cut up rhubarb in water for 90 seconds to blanch. Allow the rhubarb to cool for 30 minutes. Place in Ziploc bags and try to remove as much air as possible before freezing.
Here’s a better-for-you recipe to use your rhubarb:
Cinnamon Rhubarb Applesauce (adapted from http://www.kitchentreaty.com)
6 apples, peeled, cored, and chopped
4 cups chopped rhubarb
4 cinnamon sticks
1/2 cup sugar
2 cups water
1. Add all ingredients in large pot and bring to boil over medium heat.
2. Reduce heat and simmer, partially covered, for 30-45 minutes.
3. Remove cinnamon sticks and mash any remaining large chunks.
Keeps or 3-4 days in the refrigerator.
Come visit us at the farmer’s market this weekend and pick up some rhubarb!