A springtime “fruit”, rhubarb looks like stalks of pinkish green or even magenta celery. Its flavor, however, is much more tart, making it ideal company for sugar in sweet dishes like crisps, compotes, and pie – from which it gets its second name, “pie plant”. There are two basic types of rhubarb found in markets and larger grocery stores: the older, traditional variety, with thicker, greener stalks, and the more intensely-colored, slender-stalked variety, sometimes called hothouse rhubarb. The deep red stalks certainly make for brighter, more attractive dishes, but the concentrated color indicates concentrated tartness, and the greener stalks have a nicely balanced, mellow flavor. Rhubarbs are high in vitamin K, calcium, Lutein and antioxidants. Note: Stay away from the leaves as they are not edible.

Strawberry Rhubarb Pancakes
Strawberry Rhubarb Pancakes Serving Size: 4Calories per serving: 268Fat per serving: 9.2gms On a trip to the Catskills, my husband and I chanced upon this tiny farmhouse with a farm-to-table restaurant that serves the best pancakes I've ever had. With rhubarb and berries in season, I just had to try the combination in a light Continue Reading
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