Rhubarb is fading fast from the garden. This massive plant has delicious red stalks that look a bit like red celery. But it tastes nothing like celery. It is tart. Tart like a lemon. You can eat the stalks raw and their flavor is more prominent if you sprinkle salt on the fruit.
Caution: DO NOT EAT THE LEAVES OR ROOTS OF THE PLANT.
Only the stalk is eatable.
Ah, the stalks are wonderful. You clean the cuttings, trimming off the hard portions and slicing the fruit into bite-size pieces. My favorite recipe involves boiling about a 1/2 cup of sugar and a cup of water to make a simple syrup. Add sliced rhubarb to this concoction before it boils and stir the ingredients together to form a heavenly mixture.
As of late, I have tried to stay away from wheat products. And I really wanted to drizzle (pour) the last of my rhubarb syrup over a carbohydrate for dessert. All I could find was an unsalted brown rice cake. It worked! A fabulous stand-in for a biscuit.
If you can't use the rhubarb right away, freeze the fruit. They are good for about 6 months. A delicious winter treat.
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