Take a Closer Look at Rhubarb!
- Rhubarb is a member of the buckwheat family so it’s actually a vegetable.
- High in vitamin K and fiber, low in calories — rhubarb is very healthy!
- During WWI in Britain, an article recommended eating rhubarb leaves — many became ill because rhubarb leaves are poisonous! Do not eat them.
May – June
Remove leaves, wash stalks, place whole stalks in a sealed container or bag and refrigerate — rhubarb will keep for 5-7 days. Do not cut prior to refrigerating as rhubarb will dry out
Rhubarb Prep and Usage
- Do not eat or cook rhubarb leaves — they are poisonous
- Clean, dice, then freeze rhubarb now, enjoy year-round! It keeps well in the freezer
- Rhubarb can be used to make a tart, tangy compote or chutney
2 cups rhubarb chopped into 1/2″ pieces ♥
2 cups strawberries chopped into 1/2″ pieces ♥
1 cup sugar (for berries/rhubarb)
2 Tbsp. flour (for berries/rhubarb)
2 Tbsp. butter
1 tsp. paking powder
1 egg beaten ♥
1 cup sugar (for crisp topping)
1 cup flour (for crisp topping)
1. Combine rhubarb and strawberries with 1 cup sugar and 2 Tbsp. flour and place in greased, 8-inch baking pan. Dot with 2 Tbsp. butter.
2. Mix baking powder, egg, 1 cup sugar and 1 cup flour in a bowl. When mixed, pour over rhubarb. Mixture will be crumbly.
3. Bake at 350°F for 40 minutes.
This recipe is used with permission from the www.SnaptoMarket.com