Fresh rhubarb should have firm, crisp plump stalks and perky leaves with a good colour. Whilst the leaves are inedible the stalks should always be cooked before eating. Stored correctly fresh rhubarb should keep well for a couple of weeks.
Here are some easy recipes with rhubarb to give you some ideas of how to put this brightly coloured vegetable to good use at home this summer:
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Back in August, Pía León of Kjolle restaurant in Lima was named the World's Best Female Chef. Fine Dining Lovers spoke to the chef about her career pathway, as well as the way forward for women in the industry, and her own projects for the future. Take a look.