Rhubarb, the classic furnish accumulation of spring as well as early summer, is the unfeeling which mostly gets baked as though it were the fruit. Its long, frail stalks look the lot like reddish-pinkish-purplish celery. They have been quite tart; mostly the little sort of sugar base is adding in the in progress process, especially when rhubarb is used in dessert recipes. Its nickname is the cake plant, since it so mostly ends up as the cake filling or frail or cobbler infrequently along with the sweeter fruit, like strawberries or raspberries. Rhubarb can also be made into jam or compote to be canned.Rhubarb is sole in bunches, or infrequently as individual stalks. Choose fresh, frail stalks with great color as well as no blemishes, then trim the tops as well as bottoms as well as flay off any noticeably stringy bits. If any leaves have been attached, chuck them out they have the tall level of natural toxins as well as should not be eaten. Rhubarb can be stored in the refrigerator for up to 5 days, wrapped in plastic.Rhubarb Custard Pie(pictured above)Strawberry Rhubarb CrispRoasted Rhubarb Compotefrom Food Network MagazineStrawberry Rhubarb ShortcakeLemon Bundt Cake with Berry Rhubarb GlazeRhubarb Mimosafrom Food Network MagazineWhats your the one preferred thing to have with rhubarb? Tell us in the comments.