Rhubarb, which comes from Asia, is now cultivated in France, especially in the Loire, Alsace and Picardy. If we consider it a fruit, rhubarb in the botanical sense is actually a plant!
When to make rhubarb?
Although the rhubarb season extends from April to October, it is mainly at the beginning of this period that rhubarb is consumed. It is indeed in the spring, we can taste the first shoots, namely the most tender and the least sour! In addition, over the months it becomes harder and harder to find rhubarb on the stalls. The good idea if you are a fan of its sour taste? Stock up at the start of the season, prep the rhubarb – by slicing and draining – and freeze!
Benefits and Warnings of Eating Rhubarb
Rhubarb has many benefits: rich in calcium, magnesium, potassium and phosphorus, it allows you to fill up with trace elements. It is also known for its advantages on transit, but also its powerful laxative effect ! Be careful not to abuse it either!
Also remember that only the rhubarb stems (called petioles) are edible. However, due to their high oxalic acid content, the leaves are highly toxic!
Which flavors should you combine rhubarb with?
If rhubarb alone is enough to give substance to excellent recipes, we also like to combine it to multiply the pleasures. His best matches? Red fruits! Raspberries, strawberries, cherries etc bring an extra sweetness where rhubarb can be a bit (too) tart! The other perfect combination is with almonds in a frangipane tart that combines the sweetness and delicacy of almond powder with a fruit full of pep!
The best rhubarb dessert recipes
Rustic tart or tarte tatin version, cheesecake or macaroons… In our slideshow you can stock up on recipe ideas thanks to best rhubarb desserts seen on Pinterest!
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