 Do NOT eat rhubarb leaves- they are poisonous!
Nutritional Information: The good: This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.
Storage: Rhubarb can be stored in the refrigerator for a week. To store it for longer term freeze the entire stalk. Chop the frozen stalk into pieces and store in a bag. Put inside a second back to avoid freezer burn. Can keep for months. Alaskans often keep this on hand to enjoy througout the winter- mixing it with wild picked berries from the previous summer.
Food Fun Facts: Although the leaves are toxic, rhubarb is very nutritious. It is low in calories- just 26 in a cup- but packs a punch of vitamin C. A great local source for this vitamin when other fruit crops are not yet available. Washington DC is too humid for the plant- but it grows in abundance in Pennsylvania- where we get our share from.
Simple From Scratch:
Raw Rhubarb
Eaten with a pinch of salt as a treat in Iran- recommended by a CSA member!~Susan
Rhubarb on Sweet Potatoes
Recommended by another CSA member!
I cooked my rhubarb with a few raisins and some dried apricots. I then put it on top of cooked sweet potatoes and topped it with sour cream. WOW. I think it would also be good with ice cream if you don't happen to love sour cream. I used cold sweet potatoes and room temp sauce, but hot would also be yummy.~Judy
Stewed Rhubarb
Cut it into little pieces, put in covered oven going vessel with right much water and 1/4 to 1/2 cup sugar. Put in 250 degree oven and let it sit in the oven either overnight or for 4 to 6 hours (check now and then that the water hasn't evaporated and add a little bit if it's getting low) You have a delicious dessert : stewed rhubarb and plain yogurt . Yum!
Rhubarb Crisp
Topping:
3/4 c packed light brown sugar
1/2 c flour
1/2 c rolled oats (from the share!)
3/4 c butter
1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 c diced almonds (from the share!)
Filling
3 c diced rhubarb
1 c other sweet fruit (can also use rehydrated dried fruit from share)
2 Tbs flour
3 Tbs sugar or agave nectar
Prehead oven to 375
Mix filling ingredients and spread in buttered pan. Use a smaller pan for a thicker crumb topping, or a larger one for a thinner crust.
Mix topping ingredients with hands. Make sure butter is fully incorporated.
Bake for 40 minutes or until filling is soft. Serve with ice cream!~ Elena
Other Recipies:
Rhubarb-Rasin Pie
1/2 cup raisins. 1 cup sugar, 1/4 tps salt 1 egg 1TBS lemon juice . Combine rhubarb & raisins, mix sugar, salt, beaten egg and lemon juice. Pour over rhubarb-raisin mixture and stir. Place in pastry lined pie plate. Top with pastry. Bake in hot oven -450 for 10 minutes, lower temp to 350 and continue to bake for 20 minutes. Could be modified as a sauce . -- meaning skip the pie shell.~Annie |
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