This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.
Rhubarb is very simple to freeze. Wash it and cut it into 1 to 2” chunks, water blanch for 1 min. and immediately plunge into cold water. Drain, pan freeze, and pour into a freezer bag.
You can also freeze the stalks for a few hours, cut into chunks, then double bag and freeze.
Fun Food Facts:
It is said to have tonic, laxative, and anti-parasitic properties and facilitate the flow of bile and prevent the proliferation of bacteria in the intestines.
(credit: "An Endless Harvest" by Betty Levine)
Rhubarb Crisp1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 teaspoon cinnamon
4 cups sliced rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Preparation: In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.
In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb.
Top rhubarb with remaining crumb mixture and bake at 350° for 45 to 55 minutes.
You can alter this by mixing in apples, pears, berries, or any other fruit you would like to include.