The Charms of Rhubarb!

By Lori Powell

Get it while you can…as rhubarb is only with us for about 1½ months and is a true signal of spring. The first harvest begins in late May or the beginning of June.

Rhubarb has grown in popularity over the years since it’s easy to grow (it is a perennial), is pretty to look at (jewel-like color when red) and is versatile, since can be used in sweet as well as savory recipes.

Rhubarb is technically a vegetable but is treated more like a fruit. The tart celery-like ribs contain a good dose of vitamin C, K, calcium, potassium and manganese. However the leaves are poisonous so if they are still attached when purchased, remove and discard them before using.

When purchasing rhubarb choose stalks that are firm-crisp, not limp, with few blemishes. Rhubarb will keep in a sealed plastic bag for up to two weeks. Trim the ends and remove any outside stringy bits before using.

This chutney is delicious with grilled meats, chicken and on toast for breakfast.

Rhubarb Chutney
Serves 2 to 3

½ cup finely chopped red bell pepper
1 large shallot, finely chopped
¼ cup honey
3 tablespoons golden raisins
2 tablespoons cider vinegar
1½ teaspoons finely grated fresh gingerroot
1½ teaspoons cumin
1 teaspoon red pepper flakes
1 teaspoon minced garlic
1/8 teaspoon cinnamon
½ pound rhubarb, trimmed and chopped
2 tablespoons chopped fresh cilantro or chive
Salt and pepper

1. Combine first 10 ingredients in a medium saucepan and simmer, stirring occasionally, 7 minutes.
2. Add rhubarb and simmer, until it just begins to fall apart, 2 to 5 minutes. Transfer to a bowl and let cool. Stir in cilantro and season with salt and pepper, to taste.

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