{"id":36533,"date":"2019-03-27T07:45:12","date_gmt":"2019-03-27T11:45:12","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36533"},"modified":"2021-08-24T14:59:56","modified_gmt":"2021-08-24T18:59:56","slug":"in-season-rhubarb","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/in-season-rhubarb\/","title":{"rendered":"In Season: Rhubarb"},"content":{"rendered":"<p><span data-contrast=\"auto\"><span class=\"wpsdc-drop-cap\">C<\/span>ome April, you might notice a<\/span><span data-contrast=\"auto\">&nbsp;bright pop of&nbsp;<\/span><span data-contrast=\"auto\">pink&nbsp;<\/span><span data-contrast=\"auto\">hitting the market<\/span><span data-contrast=\"auto\">.&nbsp;<\/span><span data-contrast=\"auto\">Those celery-like,&nbsp;<\/span><span data-contrast=\"auto\">fuchsia<\/span><span data-contrast=\"auto\">&nbsp;<\/span><span data-contrast=\"auto\">stalks are rhubarb, folks,<\/span><span data-contrast=\"auto\">&nbsp;<\/span><span data-contrast=\"auto\">and their presence signals a joyous moment: the arrival of spring<\/span><span data-contrast=\"auto\">.&nbsp;<\/span><span data-contrast=\"auto\">Although the vegetable mainly stars in pastries these days,&nbsp;<\/span><i><span data-contrast=\"auto\">rheum<\/span><\/i><i><span data-contrast=\"auto\">&nbsp;<\/span><\/i><i><span data-contrast=\"auto\">rhabarbarum<\/span><\/i><span data-contrast=\"auto\">&nbsp;was historically valued for medicinal qualities. The native&nbsp;<\/span><span data-contrast=\"auto\">of&nbsp;<\/span><span data-contrast=\"auto\">central and northern Asia\u2014and relative to buckwheat and sorrel\u2014was used as a laxative and purgative in China for hundreds of years before it was brought to the West in the 14<\/span><span data-contrast=\"auto\">th<\/span><span data-contrast=\"auto\">&nbsp;century via the Silk Road. At one point, its curative properties were in&nbsp;<\/span><span data-contrast=\"auto\">such&nbsp;<\/span><span data-contrast=\"auto\">high demand&nbsp;<\/span><span data-contrast=\"auto\">that&nbsp;<\/span><span data-contrast=\"auto\">rhubarb became more valuable than cinnamon, saffron, and even opium in places like France and England.&nbsp;&nbsp;<\/span><span data-ccp-props=\"{}\">&nbsp;<\/span><\/p>\n<p><span data-contrast=\"auto\">It wasn\u2019t until the late 18<\/span><span data-contrast=\"auto\">th<\/span><span data-contrast=\"auto\">&nbsp;century, however, that varieties more suitable for&nbsp;<\/span><span data-contrast=\"auto\">culinary uses&nbsp;<\/span><span data-contrast=\"auto\">were cultivated<\/span><span data-contrast=\"auto\">,<\/span><span data-contrast=\"auto\">&nbsp;and it took a few more decades before recipes featuring rhubarb showed up in cookbooks. Today, the winter-hardy and drought-resistant perennial plant thrives in cold climates and is beloved, particularly in the UK and US, for its unique tart flavor. Peak season is typically from April to September, although in England\u2014where it\u2019s grown and harvested by candlelight in pitch-black sheds\u2014 \u201cforced\u201d rhubarb is available as early as December. Color isn\u2019t indicative of quality or ripeness, but&nbsp;<\/span><span data-contrast=\"auto\">generally speaking,&nbsp;<\/span><span data-contrast=\"auto\">the&nbsp;<\/span><span data-contrast=\"auto\">deeper&nbsp;<\/span><span data-contrast=\"auto\">the varietal<\/span><span data-contrast=\"auto\">\u2019s shade<\/span><span data-contrast=\"auto\">, the more tender and sweet<\/span><span data-contrast=\"auto\">&nbsp;it will be<\/span><span data-contrast=\"auto\">. Seek out stalks that are shiny and firm<\/span><span data-contrast=\"auto\">,<\/span><span data-contrast=\"auto\">&nbsp;and make sure to remove any leaves\u2014their high levels of oxalic acid render them inedible.&nbsp;&nbsp;<\/span><span data-ccp-props=\"{}\">&nbsp;<\/span><\/p>\n<p><span data-contrast=\"auto\">Interested in growing your own rhubarb? Begin with one-year crowns rather than seeds, and plant them in early spring or late fall when temperatures are below 40\u00ba<\/span><span data-contrast=\"auto\">F. Refrain from harvesting until the following the year and don\u2019t forget to remove flowering stalks as they appear. Depending on the varietal, pull<\/span><span data-contrast=\"auto\">\u2014don\u2019t cut\u2014stalks&nbsp;<\/span><span data-contrast=\"auto\">when they\u2019re 12 to 18<\/span><span data-contrast=\"auto\">&nbsp;<\/span><span data-contrast=\"auto\">inches long.&nbsp;<\/span><span data-ccp-props=\"{}\">&nbsp;<\/span><\/p>\n<p><span data-contrast=\"auto\">Rhubarb is beloved for the addictive tang it brings to pies and tarts, but its distinct, bright flavor lends itself to more than buttery, flaky pastry. Thinly sliced, raw rhubarb can be folded into cakes or muffins or tossed into a salad with <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/recipes\/whipped-feta-with-roasted-red-peppers-and-parsley\" target=\"_blank\" rel=\"noopener\">feta<\/a> or <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-pairings\/four-wines-pair-stilton\" target=\"_blank\" rel=\"noopener\">Stilton<\/a> for crunch and zing. Cooked down into&nbsp;<\/span><span data-contrast=\"auto\">a sweet<\/span><span data-contrast=\"auto\">&nbsp;compote, it goes well with creamy<\/span><span data-contrast=\"auto\">&nbsp;ingredients<\/span><span data-contrast=\"auto\">&nbsp;such as custard or yogurt<\/span><span data-contrast=\"auto\">. A<\/span><span data-contrast=\"auto\">&nbsp;savory sauce, on the other hand, can be served as a delectable counterpoint to pork, d<\/span><span data-contrast=\"auto\">uc<\/span><span data-contrast=\"auto\">k,&nbsp;<\/span><span data-contrast=\"auto\">or&nbsp;<\/span><span data-contrast=\"auto\">even&nbsp;<\/span><span data-contrast=\"auto\">ch<\/span><span data-contrast=\"auto\">\u00e8<\/span><span data-contrast=\"auto\">vre<\/span><span data-contrast=\"auto\">&nbsp;on toast. Whiz it into a chilled soup for dessert as the Norwegians do<\/span><span data-contrast=\"auto\">,<\/span><span data-contrast=\"auto\">&nbsp;or&nbsp;<\/span><span data-contrast=\"auto\">take a cue from the Persians and&nbsp;<\/span><span data-contrast=\"auto\">stir it into stews for a pleasingly sharp flavor. Or don\u2019t cook at it all, and instead drink it:&nbsp;<\/span><span data-contrast=\"auto\">An&nbsp;<\/span><span data-contrast=\"auto\">infused syrup livens up <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-bites\/pairing-cheese-and-cocktails\" target=\"_blank\" rel=\"noopener\">cocktails<\/a> or&nbsp;<\/span><span data-contrast=\"auto\">seltzer<\/span><span data-contrast=\"auto\">&nbsp;as does Italian&nbsp;<\/span><i><span data-contrast=\"auto\">rabarbaro<\/span><\/i><span data-contrast=\"auto\">\u2014a low-alcohol aperitif known for its delectable<\/span><span data-contrast=\"auto\">&nbsp;yet<\/span><span data-contrast=\"auto\">&nbsp;healthful properties.&nbsp;<\/span><span data-ccp-props=\"{}\">&nbsp;<\/span><\/p>\n<p><span data-contrast=\"auto\">So, if you stumble upon rhubarb this season, rejoice!&nbsp;<\/span><span data-contrast=\"auto\">W<\/span><span data-contrast=\"auto\">ith its brilliant shades of&nbsp;<\/span><span data-contrast=\"auto\">pink&nbsp;<\/span><span data-contrast=\"auto\">and green and puckering bite,&nbsp;<\/span><span data-contrast=\"auto\">this harbinger of spring&nbsp;<\/span><span data-contrast=\"auto\">can\u2019t help but excite\u2014for warm&nbsp;<\/span><i><span data-contrast=\"auto\">and&nbsp;<\/span><\/i><span data-contrast=\"auto\">delicious days to come.&nbsp;&nbsp;<\/span><span data-ccp-props=\"{}\">&nbsp;<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Historically used for its medicinal qualities, rhubarb mainly stars in pastries these days. Add it to pies and tarts for a delicious tang.<\/p>\n","protected":false},"author":94,"featured_media":36534,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26354],"tags":[1811,3156,870,2973,10913,868,10912,2338],"coauthors":[1452],"class_list":["post-36533","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories","tag-cheesecake","tag-cocktails","tag-feta","tag-in-season","tag-infused-syrup","tag-pastry","tag-rhubarb","tag-stilton"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rhubarb Announces the Arrival of Spring<\/title>\n<meta name=\"description\" content=\"Historically used for its medicinal qualities, rhubarb mainly stars in pastries these days. 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