Rhubarb is prized for use in pies, tarts, and sauces. Only the stalks are eaten, although herbal remedies use the leaves and roots. The high levels of oxalic acid and other compounds within the leaves are toxic to humans.
Rhubarb is sold by the “bunch” which is usually 2 to 2-1/2 lbs., 1 lb. cooked yields 3/4 cup. When buying Rhubarb choose fresh crisp stalks, and peel off any stringy covering before use. Stand the stalks in cold water for an hour or so to refresh them before cooking. The stalks can be stored for 2-4 weeks at 32 F. A 1-pound bunch contains 3-5 stalks. Before use, discard any leaves and trim the ends. Completely peeling rhubarb is unnecessary. Rhubarb requires sweetening to minimize the extreme tartness. It can be served as a sauce over ice cream, combined with fresh strawberries, or made into pies, tarts, puddings, breads, jam, jellies, and refreshing beverages. ~ from the rhubarb compendium ~
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