Balance its tartness with sugar, honey or maple syrup. Besides being a great addition to pies and crumbles, cooked rhubarb is also delicious in jams, chutneys and sauces.
In Store: Find it at its peak from May to July. Pick crisp, smooth stalks that are pale pink to bright red in colour. Leaves should look fresh and blemish-free, but are inedible and must be torn off and discarded while prepping.
At Home: Tightly wrap unwashed stalks in a plastic bag and refrigerate for up to one week.
- Try this recipe:
- Strawberry-Rhubarb & Ginger Crisp
- Watch the video:
- How to make Strawberry-Rhubarb & Ginger Crisp