Just wanted to let you know that I've posted lots of info about rhubarb on my website! I will try to continue to do this with each food we cycle through in MI, but it could get daunting, come September!
Some teasers--did you know that rhubarb is a good source of Vits A and C? It is perhaps a good blood detox, and was used in Chinese medicine for years and years. You can "force roots" of rhubarb in the winter to get fresh food in January! You can also make a rhubarb syrup that doesn't require canning--just some old-fashioned bottles and corks! Rhubarb also freezes very well--as a very affordable vegetable that is nutritious, pull it out all winter to make yummy pies or pancake topping, or try cooking it in some maple syrup or honey, and making a sweet smoothie!
We'll be getting organic strawberries by the case this summer (as long as the harvest is abundant), and you'll want to put many of them in the freezer as well to pair this winter with your frozen rhubarb! Plan ahead for a local winter!!!!
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1 comment:
Here's another rhubarb idea from another member:
Here’s another rhubarb suggestion (we have mountains of it from my parents’ house up north)… cook the rhubarb with sweetener as you would for rhubarb sauce until it is completely soft and saucy. Add fresh or frozen strawberries, cut in half. Put the whole thing in a blender or use an immersion blender to combine. Adjust sweetener to taste. The flavor is fantastic, and the texture is better than the usual stringy rhubarb sauce (I don’t mind the texture, but my kids are not fond of it – they like the sauce smooth like this.)
And a variation… Mix the puree with a little juice (apple, grape, strawberry, whatever) and freeze in popsicle molds or paper cups with sticks. Makes great frozen fruit treats.
Thanks for this, SK!
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