Rhubarb

I grew up with a couple of big plants of rhubarb around, but was under the impression that I din't like it. Well, let's be honest, paired with strawberries and plenty of sweetener (a treat, for sure), this stuff is good.

Here's a little snippet from Anitra from simplylivingsmart.com:

Rhubarb's in Season...

bright and gorgeous, rhubarb is in...

Rhubarb is often dubbed the "pie plant," and the stalks, though tart by themselves, do make a divine pie filling when paired with berries. But pie is by no means the only way to experience rhubarb. This tart vegetable is as delicious in a savory dish as it is in a sweet one.

In Season: Rhubarb can be found from late winter to early spring with a peak season from April to June.

What to Look For: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates they were picked too long ago.

How to Store: Wrap in plastic and refrigerate for up to 1 week.

And here's a whole foods version of a classic rhubarb recipe:

Strawberry Rhubarb Crisp

Ingredients:

• 3 cups rhubarb, cut into small pieces
• 3 cups strawberries, cut into small pieces
• 1 cup unrefined sugar (or agave-- if you use agave, don't be shy to do a bit less. I did, and it was still plenty sweet.)
• 1 1/3 cups spelt flour, divided
• 1/2 teaspoon cinnamon
• 1 cup sucanat
• 1 cup old fashioned oats
• 1/4 teaspoon nutmeg
• 1/2 cup butter (or coconut oil), melted

Directions:

Prep Time: 15 mins

Total Time: 50 mins

1. In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
2. In another bowl combine remaining 1 cup flour with sucanat, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
3. Bake at 350 degrees for 35-40 minutes in preheated oven.

Serve this with some real vanilla ice cream. It's good. And really easy.

And if you want a more savory use, you can give this a try. Thanks, Anitra.

Oh, my goodness...oh my goodness

enjoy!

Be careful, this could get addicting!

This tangy condiment is delicious on top of sharp cheese and crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.

Makes 1 1/2 cups

Rhubarb Chutney
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Sea salt
1/3 cup dry white wine
1/4 cup golden raisins, coarsely chopped
1/2 cup sugar or 1/3 cup Xagave
1 1/2 cups rhubarb, trimmed and cut crosswise 1/4 inch thick

Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins.

Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.