It’s just about rhubarb season and I’m so excited! I’ve already seen some at the farmers’ market but I’m going to hold off until I can get it for free from my parents garden.
Rhubarb is one of my favorite vegetables. I love the tartness. When I was a child I used to eat stalks straight from the garden. That might be a little too tart for most people though. Rhubarb is pretty versatile. It’s great in many desserts, especially paired with strawberries in a pie or crisp. Or make it into a chutney to be served with meat or crackers. One of my favourite rhubarb recipes (strawberry-rhubarb fool) comes from the LCBO. I like to make the strawberry-rhubarb part and either use it as in the recipe or mix it with yoghurt and granola for breakfast.
Rhubarb is a good source of calcium, vitamin C, and potassium. It also only contains 27 calories per cup!
