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Laced with real vanilla and baked to a soft and syrupy finish, our poached rhubarb is incredibly quick to make. Serve over ice cream or with a dollop of whipped cream. Get the recipe.
Know your rhubarb
- Safety alert! Rhubarb leaves contain oxalic acid, which can be poisonous. Simply chop them off and discard and the rest of the stalk is then ready to use.
- Freeze the extras. If you’re lucky enough to have it growing in your garden, chances are you have more rhubarb than you can use. Thankfully, frozen rhubarb will keep well for up to a year. To freeze, discard the leaves, chop stalks into 1-inch pieces and fill zip-top bags with 2 cup portions (easier for future use).
Watch: Learn how make our show-stopping rhubarb pie
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