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 (File / The Spokesman-Review)
(File / The Spokesman-Review)

Rhubarb

Look for: Stalks range in color from pink and red to green, but color is not an indication of maturity. Stalks should be firm and crisp. Avoid any that look dried out. Wrap in plastic and refrigerate three to seven days. Or, wash and chop, place in freezer containers and freeze up to three months.

To use: Remove and discard leaves, trim bottoms. Wash in cold water and if stringy, peel. Cut into 1/2- to 3/4-inch pieces.

Best in: Pies, cobblers, crisps, sauces and jams. Pair with strawberries, apples, orange juice or zest, cinnamon or honey for sauces or dessert. Sauces complement pork, chicken, salmon and smoked meats such as ham.

Look inside today’s Food section for rhubarb recipes, including one from Diane Green at Greentree Naturals Farm in Sandpoint.