May 17, 2006 in Food

Fresh & Local

By The Spokesman-Review
Brian Plonka photo

Rhubarb grows alongside a South Hill home.
(Full-size photo)


Look for: Stalks that are firm and crisp with glossy skin. Wrap in plastic and refrigerate 3 to 7 days. Or, wash and chop, place in freezer containers, and freeze up to 3 months.

To use: Remove and discard leaves, trim off bottoms. Wash in cold water and if stringy, peel. Cut into 1/2-inch pieces.

Best in: Pies, cobblers, crisps, sauces and jams.

Look inside today’s Food section for a rhubarb recipe from Melissa’s Great Book of Produce (Wiley, 2006)

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