Calling All Rhubarb Lovers and Haters!
I’ve never been a big fan of rhubarb. It seems like it’s either something you love or hate. I used to have a rhubarb plant in my backyard but it was sacrificed for a compost bin. No love lost there or so I thought.
Everything changed on May 21st of this year. We were staying at a vacation rental in Summerland for the May long weekend. Our hostess baked us a rhubarb pie that we subsequently devoured. When did rhubarb started tasting so amazing, I wondered. Could it be all the sugar she added or the flaky crust? I felt inspired to do a little experimenting of my own.
As luck would have it, my mother came for a visit the following week and brought some rhubarb from her garden. I scoured the internet to see if it was possible to make a rhubarb dessert without adding any sugar or flour. I came across a strawberry-rhubarb crisp recipe that was sugar free and grain free.
Thank you Cosmopolitan Primal Girl!
I followed the recipe and I was rewarded with a delicious dessert. The combination of the strawberries and rhubarb created a sweet and tart flavour combo. The shredded coconut and pecan mixture gave it a nice sweet crunch for the topping. It was incredibly simple to make and actually made for a nutritious treat.
Rhubarb is now a fruit that is near and dear to my heart. Actually, rhubarb is a vegetable but it is most commonly used in desserts so most people consider it a fruit. The stalks of a rhubarb plant are rich in vitamin C and fibre. The leaves are poisonous but are pretty enough to use in a flower arrangement. Rhubarb is a perennial and is typically one of the first edible plants to pop up in your garden.
If you would like to learn more about rhubarb, I suggest you visit http://www.rhubarbinfo.com
Now, go out and get your hands on some rhubarb and start experimenting!
Feel free to post a comment and share your rhubarb adventures.