Rhubarbs generally grow around February-March, and continue to the warmth of summer in April, though nowadays you get hothouse rhubarbs virtually every season of the year, thanks to enthusiastic growers who love this particular rhizome. A member of the ginger family, rhubarb is generally loved because of the moist flavors it encases in the stalks, which provide this stick goodness which food lovers adore around the world.

All you need to do in order to prepare your rhubarb is clean up the rhizome, and then discard all leafy portions from it. The leaves are toxic so you'd better steer clear of them, and anyway, the goodness lies in the red stalks. Hothouse rhubarbs are slightly redder and sweeter than normal seasonal rhubarbs, which have a slightly more rash and earthy taste to it.

One of the most wonderful things you can make with rhubarbs is stewing them. This particular produce is best when it is cooked thoroughly and served as a jam or in a pie. But before doing any such thing, you would first need to cook it. There is a fantastic stewed rhubarb recipe that has been adapted by cooks around the globe, which takes the sweet notes of the stalks and elevate it with hints of sugar and spices. You can then use this in pies, jams, and other savory items. To make this, you would first require about a pound of fresh rhubarbs.

What you do to make a glorious stewed rhubarb recipe is to first take the rhizome, wash them thoroughly to remove any signs of grit or dirt or leaf, and cut it in one-inch pieces. Once you have chopped them up, then place them in a cold saucepan, or saucier and add about 1/2 to 3/4 cup of sugar (depends on how sweet your rhubarbs are. If they are very sweet, then 1/2 cup works. If they are not, you will have to add more accordingly.

Sometimes you might need even a whole cupful of sugar per pound, if the stalks are too dry and grainy. Then cover the rhubarbs barely with water, enough to cook them on open flame. Heat the pan, and let the stalks cook for about 20-40 minutes, or until the rhubarbs are tender. At this point, you might add a tablespoon of lime juice. You can also kick the stew up a notch by adding some freshly grated nutmeg, about 1/2 a spoonful per pound of rhubarb, and some cinnamon powder to taste. Then you can let it simmer for a few minutes, or until the spicy notes have been incorporated in the stew, and you can feel the rhubarbs have become tender, soft and sweet.

After this basic stewed rhubarb recipe is followed, you can always improvise and add your own flavors to the pan and make it into a sauce that is similar to applesauce, or put it in pies or tarts, or even a crumble, to suit your culinary needs. You can also freeze them to preserve them for months to come