Rhubarb is Ready: $2 per pound if you pick it up or $3 per pound delivered to your area. 218#927#1425
Rhubarb is loaded with vitamin C, K, calcium, potassium, manganese and more. It also has a good amount of fiber and has a very low glycemic load.* Now is the time to enjoy the first fruits of Minnesota. It’s a great time to can up some rhubarb sauce or freeze chopped rhubarb to enjoy all year long.
Be sure to order some maple syrup to go along with it. Maple syrup helps the rhubarb to not have the filmy after feeling on your teeth. You don’t have to use so much sweetener when you use it either. Normally if a recipe calls for 1 cup of sugar, I’ll put 1/2 cup of maple syrup in for starters and can often decrease from there. You may also need to cut the liquid in a recipe if you do this. And for those of you who sometimes get heartburn with rhubarb desserts (likely because of the white sugar), it sure helps cut back on that as well.
Recipes we’ll be making again:
Strawberry Rhubarb Jam
Blueberry Rhubarb Crisp
Strawberry Rhubarb Pie
Strawberry, Rhubarb, Lemon Rind, Yogurt, Maple/Stevia Smoothie
BBQ sauce (made with rhubarb)
“Refreshing Rhubarb Salad”
Maple Rhubarb Sauce
1 cup rhubarb, chopped (2-3 stalks)
1-2 Tablespoons maple syrup (depending on how sweet you like it)
Stir rhubarb and maple syrup together in a small saucepan. Stir over medium low heat for 5 minutes, simmer for about 3 more minutes or until the rhubarb has broken down and a pourable sauce forms. Taste and sweeten as desired.
Wonderful topping for ice cream, pancakes, oatmeal, etc. This recipe could easily be made in large batches and canned.
We never spray our produce and practice soil health principles to create healthy and yummy produce.
*http://foodfacts.mercola.com/rhubarb.html and http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2056/2 (the ads on this site are not so good for the eyes, but I thought I’d let you know where I got this information)