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Rhubarb is a Vegetable!

Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and that makes it a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.

Rhubarb is a perennial plant (the kind that comes back every year) with large leaves with long, thick and tasty stalks. Rhubarb stalks are commonly found in supermarkets, Fresh rhubarb is prized by gourmet cooks and chefs and is available from early winter through early summer. Winter rhubarb is commercially produced in forcing houses in Michigan and Ontario.

IMPORTANT TO KNOW: Rhubarb leaves grow from the ground in early spring. The leaves can grow up to a foot or more in width and length and the plant may grow to a height of several feet. The green leaves of the plant are poisonous. They contain high concentrations of oxalic acid crystals, these crystals can cause the tongue and throat to swell, preventing breathing.

The edible stalks are up to 18 inches long, 1 to 2 inches in diameter, generally somewhat hemispherical in cross section, like celery. These stalks are cut and used in pies, jams, jellies, sauces and juice. This week we will feature 15 great rhubarb recipes in our Recipe Club. Here is one for you to enjoy today.

Strawberry Rhubarb Lemonade

Ingredients:

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler, plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice:

Preparation:

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved and simmer it, covered, for 8 minutes.

Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids.

Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes and garnish each glass with some of the additional zest.

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• Monday: Arugula Salad with Strawberry Rhubarb Vinaigrette, Sautéed Duck Breast with Rhubarb Cherry Sauce, Go Anywhere Rhubarb Squares. 
   
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• Wednesday: Orange Rhubarb Muffins, Grilled Chicken Breast with Red Currant Rhubarb Sauce and Port Wine, Frog Hair Pie. 
   
• Thursday: Pork Chops with Rhubarb Onion & Raisin Chutney, Sister Agatha's Rhubarb Crumble, Strawberry Rhubarb Lemonade. 
   
• Friday: Rhubarb and Foie Gras, Lobster Tail with Ginger, Rhubarb and Chardonnay Sauce, Rhubarb Mousse with Strawberry-gin Sauce. 

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Serves 4
Prep time: 15 minutes
Cook time: 30 minutes (plus 2 to 24 hours marinating time)

Ingredients:

2 cups buttermilk
3 teaspoons red pepper sauce
1 3-4 pound chicken cut into 8 pieces, rinsed and patted dry
2-1/2 cups flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon freshly ground pepper
CRISCO Canola Oil as needed

Preparation:

In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24.

In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well coated. Dip chicken in the buttermilk, then coat again in flour mixture.

In a large heavy skillet, pour Crisco Pure Canola Oil to a depth of 1 inch. Heat the oil to 350ºF. (Use a deep fryer thermometer to measure the temperature.)

Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes, or until chicken is evenly golden brown and crisp.

Carefully remove cooked chicken from pan. Place on a paper towel lined plate to drain. Serve warm or at room temperature.

Recipe from Crisco.com