If you’ve even heard of rhubarb, chances are better than good that you know it solely as the foil to strawberries for a spring season pie. Look, I get it. Rhubarb essentially is bitter red celery and everyone including myself seeks new and different ways to utilize regular celery, much less red. But don’t sweat it – we’ve got you.
When buying rhubarb, look for firm stalks that are glossy and smooth that seem healthy in appearance. Early season, hothouse-grown rhubarb is light pink or light red and often tinged with yellow-green, while field-grown rhubarb, which typically appears later in the spring, is a more vibrant red color. Both taste great and are worth using. Store your rhubarb as you would celery – wrapped in plastic, or washed and kept in Tupperware.
Rhubarb isn’t going anywhere – the stuff has grown in the wild since Marco Polo days - so as the if you can’t beat it, join it saying goes, find a way to utilize it because from now until early June you’re going to see it everywhere. Here are three of our favorite ways to utilize that crimson spring bounty that doesn’t involve pie. Oh yeah, rhubarb leaves are toxic so steer clear if the stalks actually have leaves on them.
Rhubarb-Ginger Crumble
Rhubarb and ginger makes a stellar pairing – who knew? But think about it – it makes sense. And while it’s a rhubarb-centric dessert that requires a load of sugar to get right, this one is far from that same old strawberry-rhubarb pie. Plus, you can bang this dessert out in half the time.
Duck with Chinese Rhubarb Sauce
Honestly, if this doesn’t sound crazy-good to you, we need to talk. Duck needs a fruit sauce, or spiciness to help counter its richness. With this recipe you get the best of both worlds and then some – rhubarb and apple with a citrus pop, Chinese 5-spice for a spice kick and then a glug of honey to bring it all home. Just try not to overcook the duck.
Rhubarb Sorbet with Vanilla Rhubarb Compote
Talk about utilizing the seasonal ingredient, this recipe goes all-in. And it’s oh-so easy. You’ll need three ingredients for the sorbet, three more for the compote plus an ice cream maker. Can you swing it? I promise it’ll be entirely worth your while.
Hopefully, this spring as you cruise your local farmers’ market or even supermarket and see all that beautiful, red rhubarb you’ll be a little less miffed having read our little spiel. I’m telling you, the stuff rocks and you’ll probably be the only one on your block using it. So there’s that.
