Rhubarb Roundup!

The first “fruit” of spring, is sprouting in the gardens and fields.

Did you know that rhubarb is technically a vegetable? The U.S. Customs Court ruled it a fruit in 1947 because that's how it's usually eaten—and despite the laws of nature.

Here are harvesting tips:

• If your stalks are 8 inches or more in diameter, divide them as early as possible.
• Pull rhubarb so that the stalks slip out of the base, or cut with a sharp knife. Cut off any leaves before you use.
• Spring rhubarb is juicier and more tender. Select thick, firm stalks with unwilted leaves and no signs of drying.
• The leaves and roots contain oxalic acid, which is toxic and should never be eaten. The stalks, however, are divine.

Known as “pie-plant,” tart and tangy rhubarb is excellent in pies, jam, or sauce. It also brightens the flavor of many savory dishes.

All info courtesy of The Old Farmers Almanac