Try rhubarb sliced into muffins, chopped up for an appetizer or cooked into a crisp.
vibrant red pink or green stalks, best in April through June.
any limp or blemished stalks, or any with signs of decay.
any leaves which are inedible and possibly toxic.
tightly in plastic and refrigerate for up to 2 weeks.
TRY THESE RECIPES:
Biscuits with Rhubarb Jam
MORE LIKE THIS:
Get Fresh! Produce Guide for Winter
Get Fresh! Produce Guide for Spring
Get Fresh! Produce Guide for Summer
Get Fresh! Produce Guide for Fall