Rhubarb is one of my springtime favorites!  It grows like crazy in my Napa Valley garden.  I’ve found that people either love it or hate it – or else they have never tried it.  

Rhubarb has edible stalks with very large leaves at the top. The stalk averages about 18 inches in length and ranges in color from green to red.  Note that the leaves of the rhubarb plant are toxic so don’t eat them – only eat the stalk.  In the markets, you will likely find only the stalks – the farmer typically removes the leaves before bringing the rhubarb to market.

When choosing rhubarb at the market, look for stalks that are full of moisture. If they are starting to dry out, they have likely lost some of their flavor and texture.   You can keep rhubarb in the refrigerator for a couple of days in a sealed plastic bag before using it.  

I think that rhubarb is best when prepared very simply. It is extremely tart so will require sugar or honey to sweeten it.   One of my favorite ways to prepare rhubarb is to roast it with cinnamon and sugar. 

Start by slicing  3 stalks into 2″ pieces and placing those pieces in a single layer in the bottom of a baking dish.  Drizzle with 2 Tablespoons of melted butter. 

Sprinkle 1/3 cup coarse sugar (unrefined works great here) over the top of the rhubarb.  Then generously shake cinnamon over the top, to coat. 

Roast at 375 degrees Fahrenheit for about 25 minutes, or until the rhubarb has caramelized.  Serve with ice cream, cookies or just plain.

Serves 2.