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By SANDRA RICHARDSON
Extension A**nt
Just as regularly as we see the tulip® and daffodils each spring, we
fresh rhubard dressed in pink ribbing and chartreuse frills or large green leaves. Scientifically, rhubarb i® classified as a vegetable but is treated as a fruit since its principal use is in pies, tarts and compotes. It wasn’t until the 1800s that rhubarb began to be used in baking and became known as the “pie plant.”
Rhubarb was grown in early times in New England and other colder areas such as Washington, Michigan, New York, Oregan and California. Today, Utica, Michigan, calls itself the “Rhubarb Capital of the World.” Over the years the delightful dish has not received the national promotion as has other foods. Many of the early recipes that were used in New England had very picturesque names like “roly poly,” “slump,” and “grunt.”
Although tart to the point of being sour, it is often used with citrus flavors or other fruits such as apples and strawberries. It requires quite a bit of sugar - about 2/3 cup to a pound of dried fruit (individual tastes will vary). It can be sweetened with almost any kind of sugar. Some cooks use honey, brown sugar, or maple sugar. Artificial or low-calorie substitutes are best used in combination with natural sweeteners. Since raw rhubarb is almost 95 percent water, it frequently helps to
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