Rhubarb English
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The colour of rhubarb stalks can vary from the commonly associated crimson red, through speckled light pink, to simply light green.
The stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts. They have a strong, tart taste.
The leaves are inedible. Rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid, which migrates from the leaves and can cause illness.
Rhubarb season begins in April for early varieties, and can continue through July.
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The colour of rhubarb stalks can vary from the commonly associated crimson red, through speckled light pink, to simply light green.
The stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts. They have a strong, tart taste.
The leaves are inedible. Rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid, which migrates from the leaves and can cause illness.
Rhubarb season begins in April for early varieties, and can continue through July.
Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The colour of rhubarb stalks can vary from the commonly associated crimson red, through speckled light pink, to simply light green.
The stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts. They have a strong, tart taste.
The leaves are inedible. Rhubarb damaged by severe cold should not be eaten, as it may be high in oxalic acid, which migrates from the leaves and can cause illness.
Rhubarb season begins in April for early varieties, and can continue through July.
