Cart Smarts: Finally, a savory rhubarb recipe
Is rhubarb taking over your backyard garden? Peak rhubarb season runs from May through June in Minnesota, so now is the perfect time to talk about ways to cook with this vegetable.
Yes, it's true — rhubarb is actually a vegetable. Most of us think of adding lots of sugar and enjoying it in a pie or another dessert and therefore assume it's a fruit, but it is, in fact, a vegetable.
When you're picking rhubarb in your garden or at the grocery store, choose firm, red stalks for a sweeter taste. The green stalks will be more tart. When you get home, store the rhubarb in a plastic bag in the refrigerator and it will keep well for several days.
But don't ever eat the leaves — they are poisonous. Only eat the stalks.
There's no shortage of rhubarb dessert recipes, which is why I was so excited when my dietitian-friend, Kim, shared this homemade baked beans recipe featuring rhubarb. Finally, a savory dish for all that rhubarb in your backyard!
I brought this dish to my youngest brother's graduation party and it got great reviews. The boys love baked beans, so it was easy to convince them to try it, too. Everyone was impressed to hear the secret ingredient was rhubarb!