Rhubarb- the first vegetable of spring!

Rhubarb, a beautiful pink and chartreuse stalk with large non edible leaves, sprouts up in early spring, faithfully returning year after year. Its popularity has waxed and waned over the centuries. But with today's health concerns and our desire to reduce our sugar consumption

Rhubarb may actually be on the endangered list. Known for its tart flavor, rhubarb can only be eaten when sugar has been added to the recipe.

We can thank high-end eating establishments for the hopeful return of Rhubarb. Thanks to creative chefs, rhubarb may actually resurface as a vegetable instead of its better known, "pie fruit' status.

Basic uses:

1. While not usually preferred, rhubarb can actually be eaten raw, like celery. If you have the ability to handle all that tartness, go ahead and have a stalk.

2. Rhubarb is usually cooked down into a sauce, soup or stew.

3. Often enjoyed as a pie and frequently combined with fresh strawberries

4. It's tart taste makes it a wonderful compliment to oily or rich game or fish.

Selecting Rhubarb:

If you have the chance to actually harvest rhubarb yourself- wonderful! Try to pull the stalks out of the ground from the root, instead of cutting the stalks. This will keep it fresh and moist longer. The size of the stalk is not an indicator of its tenderness, so do not be concerned about that.

Storage:

Wrap fresh rhubarb stalks in a ventilated plastic bag and store it in the coolest part of your refrigerator.

Preparation:

Cut and discard all leaves, trim top and bottom ends of the stalks.

Cut stalks across the grain to help reduce the natural fibers.

Toss cut rhubarb in a little sugar (about 1 tablespoon per pound) to remove moisture and to reduce acidity. If you are preparing a puree or sauce let this sit overnight. Remember to cook the rhubarb in a non-aluminum pot, or you will have tarnished rhubarb and a clean pot!

Here is a really fun and different dessert idea.

Mexican Rhubarb Chocolate Chunk Brownies
Ingredients
For the rhubarb compote:
•1 cup rhubarb, strings removed, cut in 1/2-inch slices
•1/4 cup water
•2 tablespoons granulated sugar
For the brownie batter:
•3/4 cup all-purpose flour
•1/2 teaspoon baking powder
•1 tablespoon New Mexico chile powder (not chili powder)
•1 teaspoon ground cinnamon
•1/2 teaspoon kosher salt
•2 ounces bittersweet chocolate
•2 ounces unsweetened chocolate
•1/2 cup unsalted butter (1 stick), room temperature
•1 1/2 cups granulated sugar
•2 large eggs, room temperature
•1 teaspoon vanilla extract
•1 teaspoon dark rum
•2 ounces semisweet chocolate chips
•1/4 cup chopped walnuts
•Shortening spray, for baking dish

Directions
Preheat oven to 350 degrees F.

To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.

To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.

In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.

Recipe compliment of the Food Network, 2005