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Get Ready For Rhubarb

Rhubarb is an early indicator of the spring season.  This veggies resembles celery, but has a tart flavor and is usually mistaken for a fruit because it’s traditionally used in sweet recipes with or in place of fruit.  Rhubarb is fat free. cholesterol free, low in calories, and sodium free.  If you’ve never tried rhubarb, now is the time to do so since it’s in season and at its peak of flavor.  Most folks only know of the typical rhubarb/strawberry pie, so I’ve pulled together a few recipes that use this veggie in different ways.

 

rhubarb
Courtesy of Fruits & Veggies–More Matters

 

This Strawberry Rhubarb Smoothie is a terrific breakfast option or afternoon snack.  You’ll combine 1/2 cup stewed rhubarb (to make this simply combine 4 cups chopped rhubarb, 1/3 cup water, and 1/4 cup maple syrup in a medium pot.  Bring to a boil, then reduce heat and simmer for 30 minutes until tender.), 1/2 ripe banana, 1/2 cup sliced strawberries, 1/2 cup almond milk, 1 teaspoon chia seeds, and 4 ice cubes in a blender until smooth.

 

Strawberry-Rhubarb-Smoothie-41
Courtesy of Flavour and Savour

 

Rhubarb Chia Jam is delicious on toast or an English muffin.  You’ll need 1 pound of rhubarb, leafy stems removed, chopped into 1/4 in slices.  Combine the rhubarb in a pan with 3 tablespoons honey, maple syrup, or agave nectar (your choice).  Cook over medium heat, stirring often until the rhubarb is mostly submerged in liquid. Reduce heat to medium low and add 2 tablespoons chia seeds.  Continue cooking while stirring frequently 30 minutes,  lower heat as necessary to prevent scorching.  Remove pan from heat and stir in 1 tablespoon of fresh lemon juice.  Let mixture cool and then cover and refrigerate.  The jam will keep for up to 2 weeks in the refrigerator.

 

rhubarb chia jam
Courtesy of Cookie and Kate

 

Honey Roasted Rhubarb Power Greens salad is bursting with flavor and nutrition.  Start by tossing sliced rhubarb with honey and balsamic vinegar and then laying flat on a baking sheet.  Bake in a 450 degree oven for 8-10 minutes.  In the meantime, toss leafy greens (like kale, swiss chard, or spinach), 1 chopped shallot, and 1/2 cup shredded carrot together.  Divide into two bowls and place half the roasted rhubarb on top of each bowl.  Sprinkle on top of each: goat cheese crumbles, roasted sunflower seeds, salt, pepper, olive oil, and balsamic vinegar.

 

honey-roasted-rhubabr-power-greens-salad-2-of-1-10-2
Courtesy of Cotter Crunch

 

Check back next week for some burrito recipes, just in time for Cinco de Mayo.

 

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