It’s a sure sign of Spring when brightly colored, perennial Rhubarb emerges from its winter nap.

Rhubarb is a relative of buckwheat and is considered a vegetable but we treat it as a fruit. This is how Rhubarb got its nickname as the “pie plant”. Rhubarb is too tart to eat raw, so add honey, maple syrup or agave for a pie filling that will still let your tongue curl around its tart flavor, small price for the rich vitamin C and dietary fiber within..

A 1-pound bunch of 3-5 red rhubarb stalks will give you about ¾ cup of Rhubarb sauce after it is cooked down.

Rhubarb is also complemented by ginger, vanilla, cinnamon, orange, lime and mint.

                 Fresh Rhubarb Pie Recipe

Grandma Harrington's Rhubarb Crunch

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