PURCHASE
When buying rhubarb, choose stalks that are flat and feel firm. Avoid stalks that are soft or curled.
KEEP
Rhubarb can be kept for around five to seven days in the refrigerator. Keep in a plastic bag in your crisper drawer.
PREPARE
Wash rhubarb before preparing. To prepare, trim off any sections that feel rough and then cut the stalk up into pieces. It is best to cut rhubarb against the grain.
RECIPE
Try this recipe from theviewfromgreatisland.com when preparing your rhubarb.
Easy Rhubarb Breakfast Cake
1/2 cup half and half, cream or buttermilk
1 tsp lemon juice
1/2 cup unsalted butter at room temperature
1 cup granulated sugar plus 2 tsp for sprinkling
1 large egg at room temperature
1 1/2 tsp vanilla extract
2 cups all purpose flour, saving 1 Tbsp to toss with rhubarb
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb
Set oven to 350 degrees. Lightly butter a 9x9 inch square baking pan.
Stir the lemon juice into the half and half and set aside.
Cream the soft butter and sugar with a mixer until fluffy and pale yellow. Beat in the egg and vanilla.
Take 1 Tbsp of the flour and toss with the rhubarb slices.
Whisk together the remaining flour, baking powder and salt.
Add half of the flour mixture to the bowl and blend in. Add in all of the half and blend in. Finally add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Note the batter will be thick.
Spread the batter in the prepared pan and sprinkle evenly with a little sugar.
Bake for 40-45 minutes or until the cake is turning golden and a toothpick in the center comes out clean.
Let the cake cool slightly before cutting.
View more recipes and information at USDA's Seasonal Produce Guide - rhubarb.