Rhubarb
Rhubarb is indeed a vegetable although we seem more inclined to use it as a fruit.
It belongs to the same family as sorrel and buckwheat. The word
rhubarb comes from the Latin rhubarbarum, which
means «barbaric root».
Rhubarb is a hardy perennial that can grow to a fair size. Only the thick and crunchy stalks of rhubarb are edible. The stalks start off green and mature to a pinkish red. It is best to eat smaller rhubarb stalks as they tend to be more tender and less bitter.
- Choose beautifully-coloured rhubarb with firm stalks.
- Cut both extremities of the stalk, wash and slice into pieces.
- Peel the stalk if it is too stringy.
- Rhubarb is often eaten raw with a little sugar, or cooked.
- To purée, cook chunks of rhubarb in a little water at moderate heat until the fibres soften.
- Rhubarb is a tasty ingredient in compotes, jams, cakes, pies, muffins and sherbets.
- Delicious mixed with other fruits such as strawberries or apples.
- Cinnamon, lemon, ginger and mint go well with rhubarb.
- Rhubarb can also be a refreshing ingredient in saltier dishes and a great accompaniment to white meats and fish.
 Maple-Rhubarb Cobbler |
 Duck Canapés with Rhubarb-chive Chutney |
 Fruit Sherbet |
 Rhubarb Moon Cake |
 Pork-Asparagus Rolls with Bocconcini and Fruit Compote |
Rhubarb is available during the summer in the produce section of your local METRO supermarket.
Raw rhubarb is rich in potassium and also contains vitamin C and calcium.
Because rhubarb stalks soften quickly, they can only be stored a few days in the refrigerator. Rhubarb freezes well; simply cut into pieces and store in a freezer bag without blanching or adding any sugar. Rhubarb lends itself well to compotes and preserves.