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Rhubarb Hot House
Inventory, 11 lbs : 0
This item was last sold on : 02/29/20
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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.
Hothouse rhubarb's peak season is January through June. Field-grown rhubarb is available April through June or July. Frozen rhubarb is also available.
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.
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.
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.
Recipes that include Rhubarb Hot House. One is easiest, three is harder.