Rhubarb Ginger Yogurt Pops This recipe for Rhubarb Ginger Yogurt Pops is made with Rhubarb Ginger Saucerecipe that was posted on Tuesday. It’s made similar to the recipe for Strawberry Yogurt Pops that I posted on Monday but with a few minor tweaks. Let’s just …
Rhubarb Ginger Sauce When most people think of rhubarb and what to pair with rhubarb, they immediately think of strawberries. While pairing rhubarb with strawberries is popular in the USA, pairing rhubarb with ginger is popular in Britain. This was one pairing I simply had …
Rhubarb Upside Down Cake
Got a few extra minutes? Then you have enough time to make Rhubarb Upside Down Cake, it’s fast, easy and delicious. Now let’s talk rhubarb for a few minutes and get a short lesson in Rhubarb 101. Rhubarb [ROO-bahrb] Thick, celerylike stalks of this buckwheat family member can reach up to 2 feet long. The stalks are the only edible portion of the plant, the leaves contain oxalic acid and are very toxic. Though rhubarb is eaten as a fruit, it’s botanically a vegetable.
There are many varieties of tart rhubarb but most fall into two basic types. Hothouse rhubarb and Field grown rhubarb. Most people are familiar with the field grown or back-yard grown rhubarb. Hothouse rhubarb has pink to pale red stalks, yellow-green leaves and less tart than field grown. Hothouse rhubarb is available from December to March. Field rhubarb has cherry red stalks, dark green leaves and has a pronounced tart flavor. Field rhubarb can be found from March to October with a peak from April to June in most areas.
Highly perishable, fresh rhubarb should be refrigerated tightly wrapped in a plastic bag, for up to 3 days. Wash and remove leaves just before using, if possible. Rhubarb is usually combined with sugar, due to it’s tartness. Rhubarb makes delicious sauces, jams and desserts. In some regions, rhubarb is known as pieplant.