Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Grower
Seasons/Availability
Hothouse Rhubarb's peak season is January through June. Field-grown Rhubarb is available April through June or July. Frozen Rhubarb is also available.
Description/Taste
Resembling a colorful celery stalk, this vegetable is most commonly used as a fruit and grows in two main varieties. Field-grown rhubarb has attractive dark red stalks and green leaves. Hothouse-grown, rhubarb produces pink or light red stalks with yellow leaves. Hothouse rhubarb is milder in flavor and less stringy. Extremely tart, the smooth stalks of rhubarb require sweetening to be palatable. NOTE: The roots and leaves should not be be eaten as they may be poisonous.
Nutritional Value
One cup of unsweetened raw diced rhubarb has about 20 calories. A one half cup diced serving, 2.2 ounce serving or 61 grams, contains 2 grams of carbohydrates, 1 gram of protein and one gram of dietary fiber.
Applications
Rhubarb may be prepared as a vegetable but is more often featured in sweet recipes. Slice rhubarb as you would celery and cook down with sugar into a chutney, or with strawberries into compote or jam. Toss sliced rhubarb with apples or strawberries and sugar, then bake into pie or a crisp- topped with butter, flour, sugar and oats. Combine cooked, sweetened rhubarb with orange zest and mix into softened butter for a compound spread. Quick-pickle rhubarb slices in vinegar, sugar and salt and add to a salad with goat cheese and white asparagus. Rhubarb will keep in cool, dry storage for 2-3 weeks.
Geography/History
In 1947, rhubarb was legally classified as a fruit even though botanically rhubarb is a vegetable. It was the United States Customs Court in Buffalo, New York, that ruled rhubarb to be a fruit since it was used mainly as a fruit. This cost-effective act allowed imported rhubarb to pay a smaller duty than if it was a vegetable. Dubbed "pie plant", pie was the only dish this tart treat was used for in early days.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Rhubarb. One
is easiest, three is harder.
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Seasons/Availability
Hothouse Rhubarb's peak season is January through June. Field-grown Rhubarb is available April through June or July. Frozen Rhubarb is also available.
Description/Taste
Resembling a colorful celery stalk, this vegetable is most commonly used as a fruit and grows in two main varieties. Field-grown rhubarb has attractive dark red stalks and green leaves. Hothouse-grown, rhubarb produces pink or light red stalks with yellow leaves. Hothouse rhubarb is milder in flavor and less stringy. Extremely tart, the smooth stalks of rhubarb require sweetening to be palatable. NOTE: The roots and leaves should not be be eaten as they may be poisonous.
Nutritional Value
One cup of unsweetened raw diced rhubarb has about 20 calories. A one half cup diced serving, 2.2 ounce serving or 61 grams, contains 2 grams of carbohydrates, 1 gram of protein and one gram of dietary fiber.
Applications
Rhubarb may be prepared as a vegetable but is more often featured in sweet recipes. Slice rhubarb as you would celery and cook down with sugar into a chutney, or with strawberries into compote or jam. Toss sliced rhubarb with apples or strawberries and sugar, then bake into pie or a crisp- topped with butter, flour, sugar and oats. Combine cooked, sweetened rhubarb with orange zest and mix into softened butter for a compound spread. Quick-pickle rhubarb slices in vinegar, sugar and salt and add to a salad with goat cheese and white asparagus. Rhubarb will keep in cool, dry storage for 2-3 weeks.
Geography/History
In 1947, rhubarb was legally classified as a fruit even though botanically rhubarb is a vegetable. It was the United States Customs Court in Buffalo, New York, that ruled rhubarb to be a fruit since it was used mainly as a fruit. This cost-effective act allowed imported rhubarb to pay a smaller duty than if it was a vegetable. Dubbed "pie plant", pie was the only dish this tart treat was used for in early days.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Cowboy Star | San Diego CA | 619-450-5880 |
| Fish 101 | Encinitas CA | 415-308-5572 |
| Gingham Pastry | 619-797-1922 | |
| Cirque Du Soleil Totem | Del Mar CA | 702-513-2146 |
| Market Restaurant and Bar | Del Mar CA | 858-523-0007 |
| Chef Jenn | Solana Beach CA | 858-212-9054 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Solace & the Moonlight Lounge | Encinitas CA | 760-753-2433 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| D Bar SoCal | San Diego CA | 619-632-7644 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Searsucker Pastry | San Diego CA | 619-233-7327 |
Recipe Ideas
Recipes that include Rhubarb. One
is easiest, three is harder.
