FreshPoint

Description:

Rhubarb is an herbaceous perennial with long, fleshy stems supporting large, toxic leaves. Although usually considered a vegetable, in 1947 a New York court decided that since it is used as fruit, it should be counted as a fruit for tax purposes. The Blue Chair Jam Cookbook recommends we cut Rhubarb into 3- to 4-inch lengths, cover with sugar, drizzle with lemon juice and let macerate for 24 hours at room temperature to help Rhubarb release its juices. The Rhubarb is cut into long lengths to give the jam or pie filling a better consistency.