Wednesday, May 9, 2012
Rhubarb: Flavor your spring!
If you are not familiar with Rhubarb, it is a giant leafed
perennial with red and green stems. The stems have many uses but the leaves contain chemicals that make them poisoness to eat. The way the stems look and cut makes them almost identical to celery stalks. The stems
are used for cooking, wine, and medicinal purposes. If you haven't checked out
the mouth watering post about Strawberry-Rhubarb topping yet, click here!
Some fun facts!
- Harvesting time is early spring, before it turns into a flower.
- When you pick it, pull it up by the root.
- There are over 20 types of rhubarb all over the world.
- It can produce for over a decade!
Rhubarb & Strawberries: Sweet as Spring can be!
As your Spring garden starts to grow the first thing you can harvest are those sweet strawberries and tart rhubarb. These two often pair together to make a tasty treat. Whether it is Strawberry-Rhubarb Cobbler or Strawberry-Rhubarb jam, your senses will be delighted!
So, bring out the ice cream and the fancy dishes. The secret to this springtime treat is out of
the bag! If you think the springs love affair is only with strawberries
try this Strawberry-Rhubarb treat!
Sauce Recipe:
1 cup or 3 stalks of rhubarb cut into 1 inch pieces
2 cups of sliced strawberries
2/3 cup of sugar (Or to taste)
Directions:
- Cook the Rhubarb in ½ cup water for 5 to 7 minutes.
- Add strawberries, cook another 2-3 minutes and add sugar.
- Let cool.
Uses:
There are endless uses, but here are some of my favs!
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Top ice cream for an elegant dessert
OR Layer with yogurt to make a fancy looking dish! |
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| And lastly, pour over hot buttery biscuit for brunch. |