Master Food Preserver: The extreme vegetable — rhubarb

By From page B5 | July 17, 2013

MASTER FOOD PRESERVER Monique Wilber. Democrat photo by Pat Dollins

MASTER FOOD PRESERVER Monique Wilber. Democrat photo by Pat Dollins

It’s rhubarb time, and don’t miss out on those tart crimson stalks that look like celery – but aren’t. Rhubarb is available right now and it’s wonderful paired with that other crimson star of the season, sweet strawberries. Only eat the stalk of rhubarb, as the leaves and roots are toxic. Rhubarb is low in calories but needs the addition of sugar to offset its extreme acidity and tartness. It adds tartness to pies, tarts, cold soups, jam, and other desserts. In the U.S., it is often paired with strawberries; in England, paired with ginger, and in France, pureed into a sauce and paired with fish.

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Monique Wilber

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