120 | April 2019
RECIPES
BEGIN ON
PAGE 123.
rhubarbpulledpork withrhubarbcoleslaw
We doubled up
on rhubarb for
this seasonal riff
on a BBQ favorite.
First, cook rhubarb
until tender in
a sweet balsamic
sauce that mellows
the vegetable’s
tang and
coats shredded
slow-cooked
pork. Second,
add raw rhubarb
matchsticks
to cabbage slaw
for a surprising
sour note.The stalks are long, but the season is
short. From April to June you’ll find an
abundance of field-grown rhubarb
at farmers markets. These dark rosy stalks
tend to have more flavor than hothouse
rhubarb, which is what you’ll see most often in grocery stores
January through June. Those stalks may be a little lighter in
color and have tinges of green or pink speckles, but color
doesn’t indicate a significant variation in taste. For the
tenderest, sweetest stalks, look for firm young ones—less than
2 inches wide. Peak-season rhubarb does not need to be
peeled, but by midsummer, stalks tend to be tough and fibrous.
Remove and discard the leaves right away. (They contain
oxalic acid, which is toxic.) Store in the fridge in a plastic bag
up to 3 days or freeze to enjoy year-round. Cut into 1-inch
pieces, place on a baking pan lined with parchment paper,
and freeze until firm. Transfer to freezer bags and store up to a
year. It’s easy to grow your own, too. Plant the perennial in
late fall or early spring where it will get at least a half day of
sun and have room to spread to 4 feet wide.