Rhubarb

IMG_2193bIt is so great to have the first homegrown produce of the season. For us that is rhubarb. The simplest thing I made was stewed rhubarb. It took minutes. I cut up six cups of rhubarb in the food processor, threw it in a pot with slightly less than a cup of sugar and 2 TBSP of water. It just simmered on the stove for 20 minutes or so. And it is delicious. Great with vanilla yogurt or ice cream.

Rhubarb also has a number of health benefits. It is an antioxidant; lowers cholesterol; is high in fibre and contains vitamins K and C, calcium, potassium and magnesium. But don’t eat the leaves as they are poisonous.

IMG_2195b

The next recipe from Canadian living was a Rhubarb loaf.

2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 1/4c brown sugar
1/2 c vegetable oil
1 egg
1 c buttermilk
1 tsp vanilla
2 c chopped rhubarb

Topping
1/2 c brown sugar
1 TBSP melted butter
1/2 tsp cinnamon
Preheat 350 degree oven. Combine flour, baking soda and salt. In a separate bowl blend sugar with oil, then whisk in egg, buttermilk and vanilla. Sift dry into wet and put into two greased loaf pans. Combine topping and sprinkle over batter. Bake for 40 – 45 minutes.

– Kelly

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