This blog post is part of a summer series, focusing on how to prepare and cook produce from a crop share, as well as the benefits of handpicked veggies. As a first time Community Supported Agriculture (CSA) member, I’ll be testing out fresh recipes bi-weekly as I pick up my crops. You can read about my crop share journey below, and view my recipe-creations on Love and Homemade Recipes.
To me, rhubarb is one of those ingredients that seem tough-to-tackle for first-timers, but turns out rather easy to work with once you overcome your fear. I made these nutty rhubarb muffins (to right) with the three stalks I got from my crop share this weekend and they were delicious!
Tips to remember when buying rhubarb:
- Surprisingly, the color variation has little impact on the ripeness of the rhubarb.
- Choose stalks that are blemish free and crisp.
- If the stalks still have the leaves attached, look for smaller leaves which indicates a younger stalk.
- Remove leaves before storing.
- Stalks can be stored in a fridge for up to 7 days, unwashed and sealed in an airtight plastic bag.
- Cut or diced pieces will dry out quicker, so keep your stalks whole when refrigerating.
Let’s hear it—do you cook with rhubarb? Or better yet, do you grow your own at home? Share your tips below on how you make the most of your harvest!