Savor Our Seasons: Rhubarb

By Liza Drew, Keene State College Dietetic Intern

Flavorful fact:

Though the stalks of rhubarb can be made into delicious desserts, the leaves are poisonous to humans. The leaves, however, can be used to make a natural pesticide for your garden by boiling them down and adding a splash of dish detergent.

June is an exciting time of year; as the days grow longer plants eagerly soak up the sunlight, transforming the outdoors into a vibrant landscape. The sound of peepers in nearby ponds reminds us that our region is once again teeming with life and energy. One plant that thrives here is rhubarb, with its big floppy leaves appearing in many backyards and gardens. Rhubarb is a perennial vegetable, though it is most often treated like a fruit in desserts. It is high in vitamin C, and was used to prevent scurvy, which made it very expensive in the 1600s.  I like to eat raw rhubarb dipped in honey, but for a more indulgent treat try this creamy rhubarb fool* garnished with candied rhubarb.

*A fool is generally pureed sweetened fruit with whipped cream or custard

Rhubarb Fool Recipe