Virtual CSA Box: Rhubarb

Rhubarb, the "pie plant" is in the same family as sorrel and buckwheat - a vegetable usually eaten like a fruit. It's native to Asia and has been used in Chinese medicine for a long time. It's in season all through the spring and summer and its bright color and tart flavor are a welcome sight in CSA boxes.

If some shows up in your box, strip off the leaves - they're high in oxalic acid and mildly poisonous. Wash and dry the rhubarb stalks and store in the fridge until ready to use.

We love plain rhubarb stewed with vanilla and just enough sugar to take the edge off. Here are some richer recipes we're eager to try, too...

It's often paired with more naturally sweet fruits that complement it in texture and taste, like in the Strawberry Rhubarb Pie and Strawberry Rhubarb Cobbler from Elise at Simple Recipes. Apple is often used with rhubarb too, like in these Rhubarb and Apple Puddings.

We love the cake and custard classic trifle, and rhubarb is the perfect fruit for it since it cuts the rich sweetness well. Try Delia's Old-fashioned Rhubarb Trifle. This Rhubarb and Caramelized Almond Semifreddo looks fantastic, too.

What do you do with rhubarb in the summer?

(Image credit: Bainbridge Youth Services)

Comments (6)

I picked up some rhubarb at the farmers market this morning, and I planning to make something similar to Daniel Boulud's Mixed Greens with Rhubarb, Leeks and Dill from his braising book.

posted by Joanna on June 12th 2007 at 6:21am
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As a child, we would take the sugar bowl out to the back yard, break off a piece, dip into the sugar bowl, and eat. Very tasty.

I made the Strawberry Rhubarb Cobbler (I think a cobbler) from the Gourmet Cookbook. It was good. I have also seen some recipies where it goes with Duck. If I get more next week, I'll try one of those.

posted by Kassie on June 12th 2007 at 6:31am
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There is a great recipe for a Rhubarb and Rose Food at the Food and Wine website - very pretty!

posted by Jordanna on June 12th 2007 at 6:47am
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Oops - that was Rhubarb and Rose FOOL!

Sorry,
JB

posted by Jordanna on June 12th 2007 at 6:48am
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I just made some individual strawberry-rhubarb crumbles last week--so easy I could even make them on a work night! Last year, I made some fabulous rhubarb schnapps. Also, I like to stew it with a bit of mint and sugar and serve over vanilla ice cream.

posted by erinskitchen on June 12th 2007 at 2:48pm
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RHUBARBARITAS!

http://splendidtable.publicradio.org/recipes/drink_rhubarbarita.shtml

posted by robinm on June 13th 2007 at 7:12pm
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