Heartwings says, ‘Spring rhubarb cooked with honey added is an amazing treat.”

By definition, a fruit is a plant’s seeds born within a fleshy enclosure. It must have seeds to be called a fruit. Conversely, a vegetable, by definition, does not bear seeds like that. Tomatoes and peas are technically fruits, though peas belong to another botanical branch. Rhubarb, which we treat like a fruit, is in fact a vegetable. However, it is not usually eaten with other vegetables, nor for most people, is it used to accompany meat, poultry, or fish.

Most people may not know how versatile rhubarb is. In addition to the many recipes to be found for desserts made with it, it can be made into a relish or a jam and eaten with anything from chicken or meat loaf to hot dogs. For that use it is prepared to be somewhat tart rather than sweet. My daughter in Vermont gives me wonderful jars of her rhubarb concoctions of this nature that we lovingly cherish every year.

My precious, ancient Fanny Farmer’s cook book has an interesting recipe for rhubarb fig marmalade, using rhubarb and dried figs, sugar and lemon, and another for rhubarb conserve. Here’s that recipe, which contains rhubarb, raisins, oranges, a lemon, and sugar. Cut up 4 pounds rhubarb, put in a large kettle with 4 or 5, your choice, pounds of sugar ((8 or 10 cups). Add a pound of raisins, the grated rind and juice of 2 oranges, and the grated rind and juice of a lemon. Mix well, cover, and let stand for half an hour. Bring to a boil and simmer for 45 minutes, stirring frequently. Cool and fill glass jars. Seal and store or freeze in small batches or as you please.

When we lived on Warren St. I had a neighbor who used to let me cut as much rhubarb as I wanted from his plants every spring and summer. I usually cooked it very simply in a double boiler without any added water, for about 40 minutes.

It needs no water—you might notice there is none in the compote. It has plenty of fluid contained in its stalks.  I would add honey to taste and keep it in the refrigerator to eat either for breakfast or as a dessert. It has the virtue of being an excellent mover of bowels.

I have also made it into a crisp or even an upside down cake. It combines wonderfully with strawberries as well, making a sauce or a pie, or a crisp. For the later combine 4 cups of all rhubarb or some strawberries and rhubarb, maybe half and half if you like, in an 8 inch square baking dish. Sprinkle the top with ½ cup butter, sugar, flour, and rolled oats each, combined into an even mixture.  (I use a food processor) Blend butter, sugar and flour first, add oats and blend briefly. Bake at 350 for 45 minutes, serve warm, cold or room temperature to 6 or 8 people.

May you enjoy rhubarb any way you like, and find it helpful to your health.

Blessings and Best Regards, Tasha Halpert

PS How do you like rhubarb? Have you prepared it yourself? Write and tell me, I so enjoy your emails. Tashahal@gmail.com is a good way to reach me. Check my blog on WordPress at http://tashasperspective.com.