12 3


It’s a veggie! Even though we usually serve rhubarb in pies, it’s actually a vegetable. Toss some raw, diced rhubarb into salsa to sample its savory side.


RHUBARB 101


Green is OK Rhubarb stalks can be all red, all green, or a combination of the two. The color does not affect the flavor, although it may affect the color of the finished dish.


like strawberry- rhubarb pie (only easier)


Beyond


It can be stringy But that’s easily fixed: If your rhubarb stalks look a little tough at the ends, trim them and then peel the bottom half of the stalk with a vegetable peeler.


breakfast Serve with


poultry or roast pork, or as dessert with


vanilla ice cream.


RHUBARB AND STRAWBERRY COMPOTE


Enjoy this compote with steel-cut oats or spoon it on your Sunday pancakes.


PREP TIME 5 MIN. COOK TIME 10 MIN. READY IN 30 MIN. – SERVINGS


12 oz rhubarb 2 cups strawberries ½ cup light brown sugar


1 cinnamon stick 1 tbsp lime juice


STEP 1 Cut the rhubarb into ½-inch pieces and slice the strawberries. Place in separate bowls. STEP 2 Add the rhubarb to a saucepan with the sugar and the cinnamon stick. Add 2 tbsp water and bring to a boil. Reduce heat to low and cook 10 min., or until rhubarb is tender. Set aside to cool for 15 min. STEP 3 Add the sliced strawberries and lime juice to the rhubarb and mix.


Per serving: 107 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 9mg sodium, 27g carbohydrate, 3g fiber, 22g sugar, 1g protein


MARCH/APRIL 2016 27


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