The rhubarb means it is almost summer to me in the CSA share. The tartness of the rhubarb is always ripe with local strawberries and can make one great pie. It can also be added to compotes and desserts. Here are a few recipes.
The super-tart green and red stalks in your share this week are rhubarb. It is very high in Vitamin C. It’s also high in Calcium, Potassium, Magnesium, Manganese & Dietary Fiber. Rhubarb is prepared as if it is a fruit (it is really a perennial vegetable); the most common rway is rhubarb strawberry pie. Rhubarb also pairs well with cherries, raspberries and blueberries; these sweet fruits temper its tartness. I heard someone today talk about a rhubarb upside down cake! Rhubarb is also complemented by ginger, vanilla, cinnamon, orange, lime and mint.
For a simple sauce, rinse, cut crosswise into 1″ pieces and stew for a few minutes in sweetened water till tender. You can eat this with yogurt, pancakes, ice cream, toast, waffles and… You can also make jam, and if in a pinch for time, stew now and freeze for later use. The recipe from my great-grandmother for rhubard pie uses eggs and crushed saltine crackers for the thickening agent; an amazing custard pie.
Strawberry Rhubarb Pie
The pie in this recipe is like the ones that I used to eat!
Smitten Kitten Blog
This was on the blog last year for an interesting recipe.