May 23, 2014 | Posted by Stephanie Banyas
May is all about vegetables on bobbyflay.com and one of the most popular springtime vegetables is rhubarb. That’s right, I said vegetable. Did you know that rhubarb is actually a vegetable, not a fruit?
While rhubarb is typically treated like a fruit and most often shows up in desserts in this country, it is also very good in savory dishes too and when used in glazes and chutneys pairs really well with pork, lamb and chicken. But, since I could live on pastries (and often do) I love using rhubarb in a variety of desserts.
One of my favorite ways to use rhubarb in desserts is to pair it with strawberries; strawberries mellow out the sharp edge of the rhubarb and add a natural sweetness, which this very tart vegetable needs. The most classic combination of strawberries and rhubarb is seen in the tradional strawberry-rhubarb pie. But, when I don’t have the time or patience to deal with pie dough…I make a deliciously simple crumble. You can mix this crumble together, bake it and eat it in about an hour. The next time you see rhubarb in your market, give this incredibly versatile vegetable a try.
In Season: April to June.
How to Buy: Thin, deep red, crisp stalks have the best texture. Do not buy floppy stalks, that usually means the stalks were picked a while ago and aren’t fresh.
How to Store: Wrap in plastic and refrigerate for up to one week.
Make this delicously simple crumble.