Real Simple

Ravishing Rhubarb

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These pinkish red beauties have a bright, sour flavor, so they pair perfectly with their sweet summer soulmate, strawberri­es. SHOP for crisp, colorful stalks with fresh-looking leaves. Don’t eat the leaves, though—they’re toxic. STORE in the refrigerat­or, tightly wrapped, for up to three days. PREP with sugar to tame the sharpness. This sweet-tart combo makes rhubarb ideal in cakes, crisps, pies, and jams. Or simply toss with sugar on a baking sheet, cover with foil, and roast until tender. Don’t forget the ice cream! —Ananda Eidelstein

 ?? Photograph by Caitlin Bensel ??
Photograph by Caitlin Bensel

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