Why should rhubarb be limited to just pie and crumbles? Its nickname is "the pie plant" and it seems as if it has never been able to climb out of that pie "box"!

While the two pair up beautifully, rhubarb has many uses beyond strawberries and pie! Rhubarb is low in carbohydrates, high in vitamin C, fiber and potassium. It is said to speed up metabolism and aid weight loss. Whether you eat it raw or cooked, never consume the plant's toxic leaves.

Rhubarb’s acidity, when not doused with sugar, makes it a wonderful paring with many meats, fish and poultry. Cooked into a puree it will provide an excellent accompaniment for grilled oily fish such as fresh tuna, trout, swordfish or mackerel, grilled meats – pork chops, chicken breasts, rich roasted meats such as roasted pork, duck, ham and even a basic roasted chicken and turkey.

Rhubarb "stews" very easily: cut up the stalks into small pieces. Add 1/4 c water and 1/4 c sugar to 1lb of rhubarb. Boil until soft.

This stewed rhubarb can be used as a side dish (as discussed above), mixed into yogurt, or spread on sandwiches (great on grilled cheddar cheese sandwich). There are almost unlimited uses for stewed rhubarb — it can even be used when making a bread stuffing.

To make a rhubarb sauce, continue simmering 45 minutes to one hour at medium heat, until the sauce is mostly smooth. This sauce will be similar to a sweet and sour sauce.

Cooked with strawberries, apples, plums or peaches as a sweetener, or use red onion — rhubarb makes excellent jam. Other fruits, with the addition of pectin, can also be added to rhubarb at this stage to make a variety of jams: Boil for at least ten minutes after all fruit is completely softened, for a simple refrigerated jam.

Quick Rhubarb Salsa -
(excellent topping for fish)

• 1 tbsp oil,
• 1/2c finely diced onion,
• 1pound fresh finely diced rhubarb,
• 1/2c pineapple juice
• 1/2c sugar,
• 1c finely chopped fresh pineapple,
• 1 tsp finely minced (seeded) fresh jalapeno pepper.

Heat oil in a skillet, add the onion and sauté over medium heat until softened and golden. Stir in the rhubarb, pineapple juice and sugar — cook over medium heat, stirring often, until the rhubarb is soft, approx. 10 minutes. Remove from heat, fold in the fresh pineapple and jalapeno pepper. Season with salt and pepper.

Martha Stewart’s Everyday Food Rhubarb Chutney

Basic Rhubarb Simple Syrup

• 1 cup sugar
• 1 cup water
• 20- 24" fresh rhubarb stalks, cut into 1/2" wide pieces

Simmer, stirring often, for 5 minutes. Rhubarb should be very soft, and have broken down. Press rhubarb with potato masher or similar gadget to release additional flavor into syrup. Cool, and press again. Strain out rhubarb.

This Simple syrup can be uses in many drinks such as:

Bellini's - just add sparking wine!

Rhubarb Mojito

• 3 oz. rhubarb syrup
• 2 oz. white rum
• 1 oz. freshly squeezed lime juice, mint leaves
• Club soda

In a cocktail shaker, add the above ingredients. Shake to mix thoroughly, and strain into a tall glass filled with crushed ice. Top with soda.

Savoring or sweet, start romancing rhubarb – you will become hooked!