Rhubarb is considered a vegetable—only the stalks of the plant are edible—but it’s most often treated as a fruit. Like fresh cranberries, rhubarb is almost unbearably tart on its own and is rarely eaten raw. Apart from pies, tarts, crisps and cobblers, rhubarb is wonderful in quick breads, cakes, ice cream or sorbet. Rhubarb sauces or chutneys can be matched with both sweet and savory dishes.
Rhubarb pairs well with other fruits to create a complex sweet-tart flavor; strawberries and other berries, apples, oranges, and peaches are all good choices. Try substituting up to half of the fruit in your favorite dessert recipe with chopped rhubarb. (You may need to add more sugar.) Looking for more flavorful ideas? Rhubarb is also complemented by ginger, vanilla, cinnamon, orange, lime and mint.
Rinse and trim from base and tip. You may peel or cut with the skin intact. Cook only in non-aluminum pots due to the acidic nature of rhubarb.
Wrap rhubarb in plastic wrap and store it in the coldest part of the refrigerator for up to one week. Cooked and raw rhubarb both freeze well.