If your garden rhubarb is abundant, or you've just bought some at the farmers' market, here's a great way to use it—in a delightful quick bread.
When buying rhubarb at the grocery store or farmers' market, look for crisp red stalks with blemish-free green leaves. Cut the rhubarb as you would celery; if the stalks are large, cut in half lengthwise before chopping. Rhubarb leaves can be toxic, so be sure to only use the stalks of the plant.
Before starting a baking recipe, check the expiration date on your baking powder to make sure it’s fresh.
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