Delicious Rhubarb

ImageThis is sort of an addendum to last week’s  post.

I love rhubarb.  It has an ‘H’ as the second letter. It requires sugar to eat and super easy to cook. It is is sweet-tart with a delicate flavor.  The stuff sold in stores is usually red, but it can be red or green (or pinkish, or speckled). Technically, it’s a vegetable, but if Wikipedia is to be believed, it’s classified as a fruit in the United States.
When buying, look for firm, thin stalks.

To cook:
Cut any leaf matter off the top. The leaves contain much more oxalic acid than the stalks so do this before you do anything else. Trim the bottoms too.
Chop stalks into thick slices: about a centimeter long.
Put the rhubarb in a saucepan with sugar to taste. (or another sweetener, I guess, I’ve never tried it with anything but granulated sugar) Use several tablespoons of sugar. I used four tablespoons for two thick stalks. Rhubarb is pretty tart and largely unpalatable without sweetener, so omit this at your own risk. If you don’t want to add sugar, strawberries are often added as a sweetener.

DO NOT add water.
Cover and cook on medium low heat until the rhubarb is uniformly soft and a syrup is bubbling up. The ‘stew’ is probably going to be pinkish.
Eat over ice cream, with cookies or tea, or just by itself.

Tasty!

Other sources besides my experience:

The Rhubarb Compendium
Wikipedia: Rhubarb
Martha Stewart (Includes recipes!)

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