Rhubarb is a vegtable, and plentiful this year

Rhubarb is a vegetable. It is also a good source of calcium, Potassium, and vitamin C. I grow Rhubarb and have put it in pies, jam, jelly, rhubarb cake, rhubarb sauce, and rhubarb crisp. Apparently, rhubarb is a superfood rich in antioxidants and vitamin K.

Rhubarb can also be used to make salsa. I have found a few recipes. It makes sense because if you add enough pepper it probably tastes like pepper. I might also try roasted rhubarb and rhubarb butter which isn’t butter at all but is made with rhubarb, honey, and orange juice and can be used as a sauce for pork or chicken. I may try it as a barbecue sauce or marinate or glaze the next time I grill chicken.

The best way to find new, exciting, nutritious or tasty recipes that include rhubarb is by asking Google.

Growing rhubarb is easy and can be one of the many joys of homeownership. Even on my inner city postage stamp-sized lot. If you don’t grow rhubarb you can buy it at the St. Paul Farmer’s market.



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