蘑菇视频

Jun 21, 2017 By Joe Carei for The 4 min read

As we just passed National Rhubarb Pie day (not kidding 鈥� June 9), I realized something.

I was always fascinated with rhubarb from an early age. It is a vegetable/fruit that looks like celery, but is an amazing sweet tart delicacy that is under-utilized these days. Its name means 鈥渞oot of the barbarian鈥� in Latin, so maybe that is why people are wary of it.

One of my wife蘑菇视频 favorite culinary memories were the times we visited our good friend and world famous Chef Rudy Stanish, the Omelet King. If we would visit late spring or early summer, there was always rhubarb compote on the table. I think that he knew Stacy dreamed of it, and he happily supplied her fantasy. She knows the value of rhubarb. In the middle ages, it sometimes was traded more valuable than opium.

Although hard to find in the area, as many of the local farms do not grow it, it can be located. And if you are adventurous, you can start growing it in your garden. This vegetable is commercially known as a fruit, due to its popularity in the 1940s. It was deemed so to avoid the higher vegetable tax at the time. It is a perennial and with a little care, you can have rhubarb year after year. And once rhubarb establishes itself, it will be hard to kill. So those with brown thumbs will have an ally in this plant.

When purchasing rhubarb, you will see some that have pink stalks, and others that have a more red color to the stalk. That is because the pinker ones are grown in a greenhouse or hothouse, while the red ones are field grown. Both contain the sweet tart flavor. The field grown ones have a more intense flavor, but may be a little more stringy. But you can peel out the strings, like you would celery, if desired.

When growing your own, plan on harvesting early if you want it less stringy. But, you can harvest and cook it until fall. Be careful not to pick too late, or it may affect the growth of the plant the following spring.

When shopping for rhubarb, avoid limp stalks and stalks with split ends as that is a sign of old or dried rhubarb. Do not eat the leaves as they are slightly toxic.

Rhubarb is known as the 鈥減ie plant.鈥�

It is used to enhance the flavor of other fruits such as strawberries, apples and oranges. It is not only for pies. It can be eaten raw with a bit of sugar, but it is pretty tart. You can also sweeten it with maple syrup or honey and it helps make an applesauce with personality.

Use it to make bread, jellies, jams, cakes and muffins.

It also brings another dimension to stews. In Denmark, rhubarb stew is known as 鈥渞odgrod med flode鈥�, one of the hardest things to say in Danish.

Rhubarb is also a very healthy fruit/vegetable. It is a super food. It is rich in vitamins: A, K, C, B complex and minerals: calcium, potassium, manganese and magnesium. Not to mention beta carotene.

When storing rhubarb, do not cut until you have to. The ends tend to dry out fast, so wrap in damp paper towel. Shelf life is about a week. If you have a big harvest, you can freeze it both cooked or uncooked. Cut it into smaller pieces or cook and freeze in bags.

Rudy蘑菇视频 Rhubarb Compote

2 pounds rhubarb cut in 陆 inch pieces

陆 cup juice-apple or orange

陆 cup brown sugar

In saucepot, place all ingredients. Bring to a boil and then simmer for 10 minutes. Let cool. Serve over ice cream, oatmeal or shortcake.

Rhubarb Bread

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 cup brown sugar

1/2 cup vegetable oil

1/2 cup buttermilk or 陆 cup milk plus 2 teaspoons lemon juice, mixed

1 egg

1 teaspoon vanilla extract

1 1/2 cups diced rhubarb

1/2 cup chopped nuts

Mix together all dry ingredients. Beat egg and add buttermilk, oil and vanilla. Mix together dry and wet ingredients until just incorporated. Fold in rhubarb and pecans. Pour into greased loaf pan. Bake in preheated 350 degree oven for 45-50 minutes.

Strawberry Rhubarb smoothie

Cup strawberries

1 陆 cup chopped rhubarb

陆 banana

1 cup milk or almond milk

陆 cup fruit juice: pomegranate is nice but any works.

2 teaspoons of honey

Ice (freeze your fruit before hand and no need for ice)

Mix all ingredients in blender.