rhubarb

Strawberry Rhubarb Sorbet

Care of Canadian Living Magazine     Ingredients  3 cups (750 mL) chopped rhubarb, (fresh or thawed) 1 cup (250 mL) granulated sugar 2 cups (500 mL) strawberries, (fresh or thawed) Directions 1. In a saucepan, cook rhubarb with 1/4 cup (50 mL) water over low heat for about 10 minutes or until juices are released. Stir in sugar. Increase heat to medium; cover and cook for about 5 minutes or until tender. Let cool. 2. In a food processor, puree rhubarb with strawberries until smooth. Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm. 3. Break up into chunks and transfer to food processor; puree until smooth. Place in chilled airtight container and freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream maker according to manufacturer’s instructions.) Store in freezer for up to 1 day. … Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Food of the Month: Rhubarb

Care of Andrea Gourgy We’re in the throes of rhubarb season here in Ontario, where fresh rhubarb is available anywhere from January through June. And it’s well worth getting better acquainted with rhubarb this season—it’s a good source of potassium, vitamin C and calcium, and contains only 27 calories per one-cup serving. But long before rhubarb became a staple in our pies, cakes and muffins, it was actually used as a medicinal ingredient. It is one of the most common plants used in Chinese medicine, and is said to balance the digestive system, neutralize stomach acid and relieve constipation.  A little more than 200 years ago, rhubarb finally made its way from the medicine cabinet to the kitchen, and people began to look forward to eating rhubarb at a time of year when most produce was not in season yet. When choosing rhubarb, look for a bright colour and crisp stalks. Rhubarb grown in greenhouses (“hothouse” rhubarb) tends to have a pink or light reddish colour and is milder in taste. Field-grown rhubarb tends to have a deeper red colour and a stronger flavour; field-grown rhubarb also tends to be a bit stringier and may require peeling. Rhubarb should be… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition