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Ready for Rhubarb

Is rhubarb one of those vegetables that you're never quite sure how to handle? According to the Country Living Entertaining website, rhubarb was so often used in the Spring's first pies that it came to be known by the nickname pieplant.

One simple suggestion: Remove leaves, if any, wash stalks, and without peeling, cut into one-inch pieces across. Put into saucepan, adding a smidgen of water, steam on high heat for 2-3 minutes, shut off flame and let cool without stirring. Add sugar or honey, a dash of lemon or vanilla extract, and stir carefully, keeping pieces in that delicious sauce alone, or mixed with fresh strawberries.
For something more exotic, the same website lists a wide variety of ways to use rhubarb, including recipes for short ribs with Asian-rhubarb sauce, rhubarb-almond muffins, and pork tenderloin glazed with a spicy rhubarb chutney.

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The Turtle Bay Association is a nonprofit (501c3) community organization.

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