We’ve waited all winter for it and now its finally here…fresh tart and crunchy rhubarb.
Considered a vegetable, rhubarb is treated as a fruit and it provides a good source of vitamin C, fiber and calcium. Rhubarb can be quite tart and it usually requires a little sweetening from honey, fruit juices or sugar.
Typically used in preserves and sauces, or in dessert dishes such as tarts, pies and strudels, this delicious vegetable comes in a wide array of varieties. Bite into Bob Downey’s Rhubarb Crisp or Heather Zorzini’s Rhu-Berry Rosé Compote.