Rhubarb 

One of the first edible "fruits" to appear in the spring, rhubarb stalks are the only edible part of the plant—the leaves contain toxic levels of oxalic acid. Rhubarb's tartness warns people that the acid is present.

Nutritionally, however, rhubarb is worth the risk. Rhubarb that reappears in fall is an important source of vitamins and minerals, particularly calcium.

Tartness increases with age, so only young, tender shoots can be eaten raw. Chopped rhubarb is a welcome addtion to any soup or baked good, especially when combined with strawberries. Store rhubarb for up to one week in the refrigerator wrapped in a damp towel. Or, rhubarb stores well in the freezer, either raw or cooked. See the freezing foods section for more information.

To make a simple sauce: Cook chopped stems (1" chunks) in a small amount of water with the sweetner of your choice until the rhubarb gets mushy. Use as a jam or pour over cake or ice cream for a flavorful dessert.

Recipe

Rhubarb Bread - Harmony Valley Farm

• 1 cup soured milk
• 3/4 cup brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups rhubarb, chopped
• 1/2 cup sugar
• 1 tablespoon butter

To sour milk, add 1 tablespoon vinegar to milk and let stand 5 minutes. Heat oven to 325 degrees; prepare 2 loaf pans. Mix soured milk, brown sugar, oil, egg and vanilla. In a separate bowl, mix flour, soda and salt. Add dry ingredients to wet in small portions. Add rhubarb and mix. Pour into loaf pans. Blend sugar and butter; sprinkle on top of batter. Bake 50 minutes. Makes two loaves.