This week’s ingredient spotlight features one of my favorite spring veggies: rhubarb! In case you are not familiar with rhubarb it is a vegetable and grows like a weed.
Rhubarb has toxic leaves, so be sure not to eat them, but the stalks are fantastic to eat (when cooked; raw they are quite bitter).
If you’re up for a more natural version of a sour patch kid, eat a stalk dipped in sugar :) Watch out – your mouth will pucker!
Rhubarb Facts:
- High in fiber
- Great source of Vitamins C & K
- High in magnesium
If you are unfamiliar with cooking rhubarb, check out this post on how to select, prep and cook rhubarb.
I grew up eating rhubarb in many desserts and jams/jellies, as my mom and grandmothers have rhubarb patches. Here are some of our favorite ways to eat our veggies:
Blueberry Rhubarb Cinnamon Rolls.
What are your favorite ways to enjoy rhubarb? Have you ever cooked with it?
I linked up my rhubarb sorbet yesterday (such a fun and different way to use rhubarb!) but had to add another link after I made rhubarb blackberry bread last night! SO yummy!!!
ReplyDeleteThank you for all the rhubarb recipes. Your rhubarb cake is a staple in our house now....it is to die for!
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