Rhubarb is a tart perennial vegetable, although we tend to use it as a fruit. You want to only eat the stalks as the leaves are poisonous. Look for it in mid-April, give or take weather.

Storage: Rhubarb should be refrigerated; the vegetable drawer in the fridge is perfect. It is still usable when limp, but you will get the best flavor and texture when rhubarb is firm.

Preparation: Remove the leaves (poisonous), and wash. You can eat rhubarb raw, but it is very tart so most people choose to cook with it.

Rhubarb Margarita                               Grilled Chicken with Rhubarb Salsa
Roasted Pork Tenderloin with Rhubarb BBQ Sauce

Roasted Rhubarb Salad                        Noodles with Kale and Spicy Rhubarb Sauce

Rhubarb-Date Chutney

Highland Orchards Farm Market, is a small, family-owned and operated farm in northern Delaware, established 1832. We grow fruits and vegetables without synthetic chemicals or pesticides. We sell our produce through our farm market located on the farm, through our CSA program, and at two farmers’ markets in Philadelphia. Real food, a real farm, for people who really like to eat!