Spring is truly here when those signature pink stalks hit the grocery aisles. Get the most out of the short rhubarb season by starting early, preserving the extras (read more on how to freeze rhubarb below) and and making as many tasty desserts and savoury mains featuring this spring vegetable as possible (yes, it’s a vegetable, even though it’s often used like a fruit). Get inspired with our favourite rhubarb recipes:
Creamy rhubarb potato salad
At backyard barbecues, the protein tends to hog the spotlight. (Is the grill on? Is it hot enough? Are the steaks done yet?) But while all that’s being fussed over, you can quietly steal the show with this creamy, tangy and downright irresistible potato salad. Studded with rhubarb and gherkins, it’s a side that won’t be sidelined for long. Hot tip: to get flavour-packed potatoes, mix them with the dressing while they’re piping hot. Get this creamy rhubarb potato salad recipe.
Things To Know About Rhubarb
Don’t Eat Rhubarb Leaves
Safety alert! Rhubarb leaves contain oxalic acid, which can be poisonous. Simply chop them off, discard and the rest of the stalk is then ready to use.
How to Freeze Rhubarb
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). Find more rhubarb prep tips here.