All about Rhubarb Baby!!!

When I was single I rarely cooked..  If I was going or holding a BBQ or dinner is the only time I really cooked..  When I was single I lived off of rice, salads and tea..  Well lets be honest a little wine too!!!;)  After becoming a stay at home mom I really started to enjoy exploring cooking..  Still 4 years later one of my favorite things is grabbing a new fruit or veggie I have never tasted or cooked with and give it a go..  A couple years back I encountered Rhubarb..  I had heard that it was super healthy, so I gave it a whirl... 2 years later I am a lover of Rhubarb..  Putting it in several of my dishes...  I love it's tartness and clean fresh taste..  First on the agenda the nutritional facts!!!

 

 Rhubarb has all of these great vitamins and  nutrients that your body needs daily!!!

Calcium: 

Having adequate stores of calcium will help prevent softening of the bones as well as bone and tooth loss. One cup of rhubarb supplies 105 mg of calcium, which is about 10 percent of the 1,000 mg of calcium average adults need in their daily diet.

-http://www.livestrong.com

 Lutein:

helps neutralize free radicals, which are dangerous compounds that can lead to cancer. A 1-cup serving of rhubarb contains 207 mcg of lutein.

 Vitamin C:

 which is an anti-infection fighting vitamin which boosts the immune system and helps protect against infections and helps to protect healthy cellular growth.

Vitamin K:

 which is found in rhubarb, may reduce the onset and development of insulin resistance in men and thus offer the possibility of not getting diabetes. 

Antioxidants:

The compounds that give rhubarb a vibrant red color are powerful antioxidants that can promote good health and help prevent disease.  These compounds help promote the health of your heart, eyes and immune system, as well as help prevent cancer.

How to grow Rhubarb:

Some rhubarb is grown in heated greenhouses and is generally available year around.  In a climate that is continually warm, rhubarb will grow all year long.  In colder climates the plant will disappear during the winter months but will grow again as the weather gets warm.  Rhubarb can be grown just about anywhere and depending upon the climate one might get at least two harvests from the plant each season.  It is possible to grow the plant in large pots as long as the pots are big enough to allow for growth.  Because rhubarb is considered a perennial, it is left in the ground and will continue to grow for at least 10-15 years.

Rhubarb is rather easy to grow and can go for longer periods of time without water, unlike other vegetables.  It usually needs little tending to apart from adding fertilizer with each new season.  It is best to be grown from the crowns of the rhubarb instead of growing from seed.  It is best to plant in the early part of spring when the temperature of the soil is still low, around 40 degrees F.  It is best to plant the crown approximately 4 inches into the soil with the crown of the bud at 2 inches below.  Harvesting rhubarb is done by cutting stems at the level of the soil or by simply pulling up the stems.  If it is the first year of growth do not harvest the rhubarb as the soil needs the nutrients to go back into the ground from the plants.

 Here are a few fun things to do with your home grown rhubarb!!!


Now what to do with said Rhubarb, some of my favorite things:

Rhubarb Water:  Super pretty and thirst quenching for the summer days!!!

2 pounds rhubarb, washed and cut into chunks

3/4 cup sugar 

Juice of 1/2 lemon  

Put the rhubarb in a bowl, pour over 4 cups boiling water, cover, and leave at room temperature overnight. Next day, strain the liquid into a saucepan, discarding the rhubarb. Add the sugar and lemon juice, and bring to a boil 5 minutes. Cool. Taste and add more lemon juice if necessary. Strain into a bottle, and cork. Store refrigerated, to be served ice-cold.

Gift Giving Rhubarb Jam:

4 pounds rhubarb, trimmed, rinsed, and cut into small chunks 
4 cups sugar  
1 1/2 cups water  
1 lemon, halved and juiced, seeds reserved in a cheesecloth pouch or tea ball

To make the rhubarb jam recipe, place the fruit, sugar, water, and lemon juice, spent halves, and seeds (they provide the necessary pectin) in a large bowl and set aside at room temperature for 1 hour.

Pour the contents of the bowl into a large pot and bring to a boil over medium-high heat.  Stir jam and cook for 15 minutes. Skim the foam from the surface as the jam cooks.  Drop the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The rhubarb jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.  Remove the seed bag and lemon halves.  Place the rhubarb jam in sterilized jars, filling them to the bottom-most ring. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove the containers with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with the date and contents. Store the rhubarb jam in a cool, dark cupboard until ready to use for up to 1 year.


Strawberry Rhubarb Crisp:

4 cups chopped Rhubarb
4 cups halved strawberries, the juicier the better
1/2 cup sugar
1 tbs cornstarch


For crisp top
1 cup flour I use white rice flour
1/2 cup brown sugar
1/2 cup sugar
1 cup quick cooking oats
1 tea kosher salt
1 1/2 sticks of cold vegan butter cubed

Add all fruit ingredients into a bowl add sugar and cornstarch.. Let it sit an dissolve..

For crisp add all ingredients and mix with an electric mixer, when the mixture looks combined and the butter has been turned into the size of dimes then you are good to go...

Heat oven to 350

Spray a 9' pie tin with non stick spray and add fruit first, then cover with crisp mixture..  Let the Crisp cook for 1 hour, make sure it is bubbly and golden brown.. Take out of oven and let cool, but serve a tad hot with some yummy soy vanilla ice cream...Tis a dream come true!!!

Rhubarb Salad!!!

1lb spinach
2 cups strawberries cleaned halved
3 stalks of Rhubarb cleaned halved and chopped
1 cup of vegan parm cheese
olive oil
lemon juice from 1 lemon
salt and pepper to taste!

Wash cut and place all ingredients in a serving bowl, make sure to get everything coated in olive oil and add juice of one lemon.  Last add cheese and salt and pepper to taste and toss!!!  This super simple and super yummy spring salad...  I actually like to garnish with fresh basil and oregano, it really makes this salad pop and smell delectable

Juice it, add it into your smoothie, whatever you do with it rhubarb it is healthy, so why not try to incorporate it.. 

 Please let me know if you have a yummy rhubarb recipe...  Tread Lightly!!!