pile of multiple colored rhubarb
Recipe With Heart
Rhubarb is Ready! Enjoy a Sweet, Tart Start to Summer

Take a Closer Look at Rhubarb!

  • Rhubarb is a member of the buckwheat family so it’s actually a vegetable.
  • High in vitamin K and fiber, low in calories — rhubarb is very healthy!
  • During WWI in Britain, an article recommended eating rhubarb leaves — many became ill because rhubarb leaves are poisonous! Do not eat them.

Catskills Seasonality

May – June

Storage Tips

Remove leaves, wash stalks, place whole stalks in a sealed container or bag and refrigerate — rhubarb will keep for 5-7 days. Do not cut prior to refrigerating as rhubarb will dry out

Rhubarb Prep and Usage

  • Do not eat or cook rhubarb leaves — they are poisonous
  • Clean, dice, then freeze rhubarb now, enjoy year-round! It keeps well in the freezer
  • Rhubarb can be used to make a tart, tangy compote or chutney
crisp topped with cream
Featured Recipe
Strawberry Rhubarb Crisp
INGREDIENTS (♥ = Fresh from the Catskills!)

2 cups rhubarb chopped into 1/2″ pieces
2 cups strawberries chopped into 1/2″ pieces
1 cup sugar (for berries/rhubarb)
2 Tbsp. flour (for berries/rhubarb)
2 Tbsp. butter
1 tsp. paking powder
1 egg beaten
1 cup sugar (for crisp topping)
1 cup flour (for crisp topping)


1. Combine rhubarb and strawberries with 1 cup sugar and 2 Tbsp. flour and place in greased, 8-inch baking pan. Dot with 2 Tbsp. butter.

2. Mix baking powder, egg, 1 cup sugar and 1 cup flour in a bowl. When mixed, pour over rhubarb. Mixture will be crumbly.

3. Bake at 350°F for 40 minutes.



This recipe is used with permission from the www.SnaptoMarket.com