To preserve your rhubarb you can wrap and store in the refrigerator for up to a week. Just be sure to rinse before consuming. As stated above, you can slice as you would with celery. Lastly, if you want to enjoy at a later date, you can freeze this veggie for up to a year. Just wash, slice, and freeze! 

SAVORY STRAWBERRY RHUBARB & BALSAMIC SPREAD

This tart and tangy spread is a different and delicious way to use rhubarb!

Ingredients:

Olive oil
1 small red onion (or 1/2 large red onion), diced
sea salt
1 lb. rhubarb, ends trimmed and cut into 1/2" pieces
1" piece of ginger, grated or finely chopped
3 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp tamari, soy sauce, or coconut aminos
1 tbsp butter
1/2 lb. strawberries, cut approximately the same size as rhubarb
If using this recipe to make the grilled chevre sandwich below, also include4 oz chevre (plain or honey)
1-2 tbsp fresh rosemary, chopped
Sourdough bread
Directions:

In a medium stockpot or a dutch oven over medium heat, add enough olive oil to thinly cover the bottom of the pot. Add the red onion and a pinch of sea salt and saute for 7 minutes until soft and translucent.
Add rhubarb, ginger, maple syrup, balsamic, and tamari or soy sauce. Bring to a simmer for 10 minutes, or until the rhubarb is soft and starts to break down.
Turn off heat. Add butter and strawberries (reserving a few for topping if using sauce to make a meal) and stir in butter and strawberries. Enjoy warm off the stove, or at room temperature!
FreshFix Tip: This spread can be used in a wide variety of ways. Our favorite is to make a grilled cheese on sourdough using this spread, some chevre, and some chopped fresh rosemary! (This can also be done as an open-faced sandwich on a piece of toast.) Finally, this spread can be used as a topping to finish grilled meat or tofu!