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Rhubarb

 RHUBARB
usually comes without leaves because they are poisonous 
 
Rhubarb is also a good source of Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.
 
STORAGE  Rhubarb can be stored in the refrigerator for a week.  To store it for longer term freeze the entire stalk.  Can chop the frozen stalk into pieces and store in a bag.  Put inside a second back to avoid freezer burn.  Can keep for months.  Alaskans often keep this on hand to enjoy througout the winter- mixing it with wild picked berries from the previous summer.
 


SIMPLE FROM SCRATCH  Raw Rhubarb
Eaten with a pinch of salt as a treat in Iran- recommended by a CSA member!~Susan

Yes, Strawberry Rhubarb Pie is what most people think of but what if strawberries aren't out yet? or you want to save them for something else?

Here are several alternatives for this most interesting . . . . .  yes, vegetable. 

 
Rhubarb on Sweet Potatoes- CSA Member Judy
I cooked my rhubarb with a few raisins and some dried apricots.  I then put it on top of cooked sweet potatoes and topped it with sour cream.  WOW.  I think it would also be good with ice cream if you don't happen to love sour cream.  I used cold sweet potatoes and room temp sauce, but hot would also be yummy.
 
Stewed Rhubarb
Cut it into little pieces, put in covered oven going vessel with right much water and 1/4 to 1/2 cup sugar.  Put in 250 degree oven and let it sit in the oven either overnight or for 4 to 6 hours (check now and then that the water hasn't evaporated and add a little bit if it's getting low)   You have a delicious dessert : stewed rhubarb and plain yogurt . Yum!
 
Rhubarb Crisp- CSA Member Elena

Topping
3/4 c packed light brown sugar
1/2 c flour
1/2 c rolled oats (from the share!)
3/4 c butter
1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 c diced almonds (from the share!)
 
Filling
3 c diced rhubarb
1 c other sweet fruit (can also use rehydrated dried fruit from share)
2 Tbs flour or corn starch
3 Tbs sugar or agave nectar 
 
Prehead oven to 375
 
Mix filling ingredients and spread in buttered pan.  Use a smaller pan for a thicker crumb topping, or a larger one for a thinner crust.  Mix topping ingredients with hands.  Make sure butter is fully incorporated. Bake for 40 minutes or until filling is soft.  Serve with ice cream!  This was a spring favorite when I lived in Alaska.
 

Rhubarb-Rasin Pie- CSA Member Annie
 
3 1/2 cups rhubarb, 
1/2 cup raisins. 
1 cup sugar,
1/4 tps salt
1 egg
1TBS lemon juice .

Combine rhubarb & raisins, mix sugar, salt, beaten egg and lemon juice. Pour over rhubarb-raisin mixture and stir. Place in pastry lined pie plate.  Top with pastry.  Bake in hot oven -450 for 10 minutes, lower temp to 350 and continue to bake for 20 minutes. Could be modified as a sauce . -- meaning skip the pie shell.
 
Rhurbarb Sauce- CSA Member Angela
I love rhubarb sauce.  I simply sauté chopped rhubarb, shallots, garlic, other herbs (mint is great), salt and pepper in olive oil (and a couple spoons of water to get it going) until desired consistency.  I add just a bit of raw sugar to balance the overall taste.

Strawberry Rhubarb Muffins | from Banyan Botanicals

Eating seasonally is one of the key facets of Ayurvedic nutrition. Being able to do this helps us align our minds and bodies with our external environment. Being in harmony with nature is one of the best ways to do our bodies a favor.

The author says: I’m really excited to share this recipe with you. As soon as I saw rhubarb in the grocery store, I snatched as much as I could! Rhubarb is packed with good vitamins, minerals, and fiber. You really can’t go wrong with this plant.

These muffins are sure to please. As an added bonus, now that school is ending, it’s a great way to get the kiddos involved!

This recipe is a Kapha Pacifying Foods according to the tradition of Ayurveda.  Fruits that pacify kapha will generally be somewhat astringent and only mildly sweet. Dried fruits are acceptable, on occasion, but should only be enjoyed in small quantities because they are so dense and concentrated.

Ingredients:

  • 1 ½ cups spelt flour
  • ¾ cup oat flour
  • ½ cup cane/coconut sugar blend
  • 2 tablespoons maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon flax seed powder + 3 tablespoons water
  • 1 teaspoon cinnamon
  • 4–5 rhubarb stalks, diced
  • 1 cup strawberries, diced
  • walnuts (as desired)
  • 1 teaspoon vanilla
  • ¾ can coconut milk
  • ¼ teaspoon salt

Directions:

  1. Preheat oven to 350 degrees. Line a muffin tray with liners.
  2. Put rhubarb and strawberries in a pot and fill with water until they are barely covered. Mix in 5 tablespoons of the sugar blend, and bring to a boil.
  3. While the fruit is cooking, mix together all of your dry ingredients: spelt flour, oat flour, baking soda, baking powder, cinnamon, and salt.
  4. Slowly begin to incorporate the maple syrup, vanilla, and rest of the sugar into the dry ingredients.
  5. After maple syrup and vanilla extract have been mixed in well, add the coconut milk slowly. (Be sure that the solid coconut milk and coconut water in the can are completely combined. It will be a little tricky to get the milk to incorporate with the water after it has added to the other ingredients).
  6. At this point, the fruit should be pretty mushy. Once the muffin mixture is nice and smooth, slowly add in the strawberry and rhubarb. You want to gently fold this in.
  7. Finally, if you would like, you can fold in some walnuts for a little texture.
  8. Scoop your mixture into the liners and bake for approximately 25 minutes, or until a toothpick comes out clean.

Enjoy these super yummy and not heavy or sugar-filled muffins for your breakfast, or as a snack throughout the day! 

Nishita Shah, the author, is passionate about holistic living, and integrating all that the universe gives into her life. She loves everything and anything regarding food—literally. You can generally find her in the kitchen testing out some new and wacky dessert recipe or figuring out ways to incorporate various herbs into the foods she makes. Outside the kitchen, she loves spending her time in nature or on her mat doing her daily sun salutations. Nishita is an Ayurvedic Studies Program levels 1 and 2 graduate from the Ayurvedic Institute, where she studied Ayurveda and Yoga under the world-renowned Vasant Lad, BAM&S, MASc. Check out her website, www.nourishthefire.com for more fun recipes!

 


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