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FOR IMMEDIATE RELEASE
May 24, 2004

CONTACT: Bonita Oehlke, 617-626-1753, Bonita.Oehlke@state.ma.us

The Local Rhubarb Season......In Its Prime!

It's prime season for rhubarb, that tangy flavored ingredient used in pies, sauces and desserts! Many of us grew up with a rhubarb patch in the yard. Now there is plenty of local Massachusetts, excellent quality rhubarb at farm stands and supermarkets. "The warm weather and rain gave the crops a good boost," said Don Wilson, Wilson Farms, Lexington. "Massachusetts rhubarb will be at its peak for the about the next four weeks."

Rhubarb is actually a vegetable with a unique flavor that makes it a favorite! Rhubarb is a beloved ingredient in pies, sauces, jams, cakes, tarts and desserts. Rhubarb's acidity is usually offset by sugar. It was cultivated originally in Asia for medicinal uses from the leaves and roots - but the stalk used for its culinary qualities in the 18th center in the US and England. Rhubarb is rich in fiber and vitamin C.

Choose fresh crisp stalks, usually sold in a bunch of 2 - 2 1/2 pounds. One pound of cooked rhubarb yields about 3/4 cup of sauce. Before cooking, stand the stalks in cold water for an hour. Rhubarb stalks can be stored for 2 - 3 weeks in a sealed plastic bag.

According to the 1997 U.S. Census of Agriculture, Massachusetts boasts some 21 farms growing over 25 acres of rhubarb in Bristol, Essex and Worcester Counties.

For a list of farm stands and farmer's markets that sell rhubarb and a plenty of other locally grown produce and specialty foods, check the Massachusetts Department of Agricultural Resources website: www.mass.gov/massgrown

Ask for local rhubarb in your supermarket!

Here is a simple and delicious recipe for Rhubarb Crisp with Walnut Topping, which really highlights this flavorful ingredient.

Rhubarb Crisp with Walnut Topping
Ingredients:
Topping
1/3 cup chopped walnuts
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 Tb granulated sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup softened butter
Filling
5 cups rhubarb, cut into 1" pieces
3/4 cup granulated sugar

Procedure: Topping: Spread walnuts on baking sheet. Bake in 375 oven for 5 minutes or until fragrant. Let cool. In medium bowl, combine nuts, flour , rolled oats, brown and granulated sugars, cinnamon and nutmeg. Using a pastry blender or two knives, cut in butter until mixture is crumbly. Filling: In large bowl, toss rhubarb with sugar. Arrange in even layer in buttered 8-in square baking dish. Sprinkle walnut topping evenly over rhubarb. Bake, uncovered, in 375 oven 35 minutes, until rhubarbs is tender and topping is deep golden brown. Serve warm. (Wonderful with vanilla ice cream).

Source: The Rhubarb Compendium www.rhubarbinfo.com/recipe