rhubarb
food of the month for march
A little rhubarb ditty
rhubarb when raw is so tough
and it’s leaves contain poisonous stuff
but when cleaned and desoiled, dipped in sugar and boiled
the stalks are quite tasty enough
quick facts on rhubarb:
- rhubarb will sprout up in the garden in the spring time
- it’s reddish celery like stalks are not ready to eat until they are about a foot in length
- it’s leaves are poisonous but this vegetables startlingly tart fleshy stalks are high in vit c and vit a as well as potassium
- trim the ends of the stalks and coarsely chop and stew or boil until tender
- this is one veggie that is almost always eaten as a fruit and it needs to be sweetened, its often paired up with sweet berries
- rhubarb is great in jams, chutneys and pies
- rhubarb is used in Chinese medicine having laxative qualities and is thought to be cleansing to the liver
- it’s leaves can be used as an organic pesticide
easy stewed rhubarb
6 cups chopped rhubarb
1 cup sugar
2 tbsp water
in a large saucepan combine all ingredients. cook over medium heat to dissolve sugar. reduce to low heat and simmer for 15-20 min. let cool.
can be refridgerated for 5 days. at our house my mom used to make this for us to eat over yogurt or vanilla ice cream. yum!
