Food Focus: Rhubarb
My favorite first “fruit” of spring, this tangy vegetable requires you to slow down and give it some love and attention before diving in. I suppose you could just eat it raw, but be warned, you’ll have the most pinched, sour face ever! Rhubarb, like fresh cranberries, are almost unbearably tart, and need to be tempered with sugar or honey before you can really enjoy it.
The word rhubarb comes from the Latin rhabarbarum, - “root of the barbarians” because the Romans believed people who ate it to be barbaric in nature!!
Part of the buckwheat family, rhubarb originated in Asia over 2,000 years ago where it was primarily cultivated for medicinal purposes. It didn’t arrive in the US until the late 1700’s when a single gardener in Maine got his hands on some seed stock from Europe… within 30 years, rhubarb was a common supermarket offering, and has only grown in popularity since. It’s still nowhere near as popular as strawberries or blueberries, but for those in the know, it’s just as delicious!!
The best place to find rhubarb is at your local greenmarket. Right now rhubarb is in abundance, but get it now, because it will be gone quick. Rhubarb freezes wonderfully, both raw and cooked. Simple wash and dry your stalks, chop them in 1 or 1/2 inch pieces, freeze on a cookie sheet and transfer to a freezer bag. Or make a quick rhubarb compote by simmering chopped rhubarb with sugar, or a more traditional one like I have here.
Rhubarb is a very good source of vitamins, C and K, calcium, magnesium, potassium, and manganese. Rhubarb is also a very good source of awesome, providing smiles and swoons from those who eat it! Traditionally baked into pies (or crisps, like mine here) and paired with strawberries, rhubarb is venturing into savory dishes more and more these days. The New York Times posted a recipe a few years back for Lentil & Rhubarb Stew with Indian Spices which I’m dying to try! Mark Bittman serves it over simply pan fried fish, and others pair it with meats in place of chutney.
In all honesty, I don’t care how you eat it, I just think you should!
Tags: food focus
