RHUBARB

Rhubarb is not a fruit, even though the plant does flower and produce seeds.  Rhubarb is the plant name for many species of Rheum, a genus of Asian plants of the buckwheat family.  The part of the rhubarb plant that is edible is the petiole, also called the stalk or leaf stem.  For that reason rhubarb is a vegetable, although it is used mainly as a fruit.  One cup of rhubarb contains about 26 calories.  It is low in sodium and contains a fair amount of potassium, calcium, fibre, Vitamin C and other vitamins. 

At the Very Berry Farm we have a plentiful supply of German Wine, Canada Red, MacDonald and Valentine varieties.  Its available from early June until August. 

Our rhubarb is not sprayed or treated with herbicides or pesticides

 
OATMEAL RHUBARB DESSERT 

Mix flour, oatmeal, sugar and spices.  Add butter & mix with fork till crumbly.  Press of mixture into a 9x9 pan.  Top with rhubarb.

Mix sugar & cornstarch, then add water & vanilla.  Cook till thick & clear.  Pour over rhubarb.  Top with remaining crumb mixture.  Bake 350 degrees for 45 minutes.  Serve warm with ice cream.

 

 RHUBARB COFFEE CAKE

1 cup white sugar
1 large egg
1/2 cup soft butter
1 tsp vanilla
1 cup  milk soured with 1 tsp vinegar or lemon juice
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
pinch salt
2 -3 heaping cups of small rhubarb pcs.

Cream the butter and sugar. Add the egg and vanilla and beat until fluffy and smooth. Gradually mix in flour, baking powder, baking soda
alternately with the sour milk. Fold in the rhubarb. Pour into prepared 9" x 13" pan or 9" or 10" springform pan.

Top cake with mixture of:
1/2 cup chopped walnuts
3/4 cup brown sugar
1 tbsp melted butter

Bake in 350 oven for about 1 hour

Recipe courtesy of Savour Life Magazine, Saskatchewan's #1 On-Line Food and Drink Magazine. www.savourlife.ca

RHUBARB SLUSH

8 cups rhubarb
8 cups water
2 cups sugar
1 small package strawberry jello
1/2 cup lemon juice
 
Cook rhubarb in the water till soft.  Strain and keep juice.  Add sugar and bring this to a boil.  Remove from heat, add jello and lemon juice. Stir well and then freeze.

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