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Thursday, June 2, 2011


I got som Rhubarb from my Mom and Dad's Rhubarb plants. They have a generous amount of rhubarb, so all of us get our fill! Rhubarb is a vegetable and grows in hills.

You pick it by bending down and pulling the vegetable out of the ground at the base of the plant. It comes free easily. You can see that it is the size of celery and has leafy greans on the top. The leafy greans can be discarded.

Once the tops are removed, soak the rhubarb in a sink of cold water. Run your hands along the vegetable and remove any dirt or slimy reside that is natural on Rhubarb.
You can see that I am wearing kitchen gloves as a large amount of Rhubarb can stain your fingers.

You will want to remove the tags at the base of the vegetable. You can see them above on the right side of the photo.

Also, remove any bruise or brown spots by cutting that piece out.

Once cleaned and drained, I cut the rhubarb into small pieces and store it in the refridgerator for at least one week.

You can also freeze it. I freeze the rhubarb in 4 c. increments as that is the common amount used in recipes.

One of my family's favorite way to eat rhubarb is to place the sliced pieces in a microwave safe bowl. We microwave the rhubarb until it is smooth like rhubarb and then add sugar to taste. It's a great treat!

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