Rhubarb is often thought of as a fruit, but it is actually a vegetable. Rhubarb pairs perfectly with both sweet and savory flavors. Due to its tart flavor, it is often paired with fruits such as berries and natural sweeteners like honey or maple syrup. Rhubarb is also delicious paired with chicken, pork and lamb.
Pick rhubarb that has long, thick and bright stalks. Rhubarb leaves are toxic, so make sure to cut off all leaves and discard. Trim rhubarb ends, wash and dry. Store rhubarb in a crisper drawer up to 2 weeks. Rhubarb is very easy to freeze. Wash and trim rhubarb, and boil for 1 minute. Place boiled rhubarb in cold water; dry and place in a container that seals to freeze.
Rhubarb is a good source of fiber, vitamin C, calcium, potassium and manganese. It’s also an excellent source of vitamin K. Vitamin K can help prevent osteoporosis, and it plays a role in blood clotting.