Rhubarb is a vegetable that has been used in culinary and medicinal recipes for centuries. The variety that we will receive is green rhubarb and is just like red rhubarb, except for the color, it is not unripe, it is the variety.
- Cut into 1″ pieces and cook for 5 minutes with sweetener in a little water; use on toast, waffles and with yogurt. You may also use the cooked rhubarb in the compote recipe below.
- Good cooked with organic strawberries; use as above.
From Local Flavors
Recipe by Deborah Madison
1 lb Rhubarb
1/3 cup Maple Syrup
1 tsp Minute Tapocia
1 small Orange, zested and juiced
1/8 tsp ground Cloves
Handful of Strawberries or Blackberries
4 sliced Candied Ginger for garnish
Wash the rhubarb, trim off the ends of the stalks and then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with syrup, tapocia, orange juice, orange zest and cloves. Arrange in an 8×8 gratin dish and let stand while you preheat the oven to 400 degrees. Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
Rinse the strawberries and add to the top of the hot rhubarb dish. The heat will bring out flavor in the berries. Top with ginger. Enjoy.