1. any of several plants belonging to the genus Rheum, of the buckwheat family, as R. officinale, having a medicinal rhizome, and R. rhabarbarum, having edible leafstalks.
2. the rhizome of any medicinal species of this plant, forming a combined cathartic and astringent.
3. the edible, fleshy leafstalks of R. rhabarbarum, used in making pies, preserves, etc.
4. Slang . a quarrel or squabble.
It has a notably tart, tangy flavor. Nothing a little sugar can’t relax!
Rhubarb looks like red celery with elephant ear leaves. It even has the crunch and stringiness of celery – traits that mellow on the stovetop or in the oven.
Rhubarb is a vegetable with a wealth of “fruity” applications. It can be used in pies, cakes, compotes, beverages, tarts, stuffing, turnovers, chutneys, cobblers, sauces, soups, blintzes, shortcakes, cupcakes, sundaes, sorbets, bars, custards, salads, and ice cream. Need I go on?
When I saw it in the grocery store today, it brought back fond memories of the rhubarb my grandparents and parents used to grow when I was a kid in Wisconsin. Of course, I had to buy some. I knew if I didn’t buy it now, I’d have to wait another year.
I was very impressed when the young man behind the register knew what it was. Though, he did hesitate and asked me not to tell him… said he wanted to try to remember what it was on his own.
After picking up my once-a-year rhubarb fix, I thumbed through a book of my grandma’s recipes. She and my grandpa grew a LOT of rhubarb, so I had several good recipes to choose from. I carefully reviewed my choices and decided to bake Grandma’s rhubarb crunch. Nothing fancy, but a timeless classic that is soooo good right out of the oven topped with a scoop of vanilla ice cream.
Here’s the recipe written in my grandmother’s hand.
If you haven’t done so already, please “like”
ModernStead’s Facebook page.
Linking to Farmgirl Friday