Tis the season
Rhubarb season isn't far off and we're huge fans of those green-ish, red stalks you see from late spring to early summer. But given the relatively short season, it's important to know what to look for. Here’s a guide to buying rhubarb like you’re some kind of rhubarb expert.
Whether you're at the grocery store or farmers' market, your first instinct may be to buy those fatter, green stalks because, well, fat and green is usually a good thing when it comes to vegetables . But you're better off choosing the younger, redder, thinner stalks of rhubarb; those are more tender and sweet.
When purchasing rhubarb, be sure to check for leaves—most farmers or grocery stores will have already removed them. But if you see leaves, get rid of them. They contain concentrations of oxalic acid, which are poisonous to humans. Though, you would have to eat
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