I was the kind of kid who loved sour candies (and still do), so I like rhubarb straight up, raw - especially early in the season and fresh off the plant. But if you aren't so into sour, or if you've got older, more intense, stringier stalks - or if you just want a crazy-delicious dessert to share with friends - cooking it with a bit of maple does the trick.
(Don't forget that the leaves of rhubarb are poisonous - only use the stalks!)
(Don't forget that the leaves of rhubarb are poisonous - only use the stalks!)
RSS Feed
