Growing up, we had our own patch of rhubarb in the garden and one of my favourite desserts has always been rhubarb pie. Foodland Ontario has 5 great reasons (and 2 recipes) you should love it too! ~Becky
1. Rich in vitamin K: One serving of rhubarb packs a lot of vitamin K, which may help protect bone health. Enjoy a bowl of Muesli with Apple Rhubarb Compote and Yogurt for a nutritious start to your day.
2. Pairs perfectly with cheese: Include a dish of rhubarb chutney on your cheese tray. It’s a wonderful topping for Ontario goat cheese, Brie and Cheddar.
3. A seasonal salad topper: Adding rhubarb to salads is a springtime treat. Toss Ontario greenhouse lettuce with roasted rhubarb, goat cheese, walnuts and poppy seed dressing.
4. Adds sweetness to meats: With its tart sweet taste, rhubarb sauce enhances the savoury flavour of roast duck, pork and chicken.
5. A star in springtime desserts: Ontario rhubarb makes dessert feel extra special. Dig into a bowl of Rhubarb Honey Crisp or treat your taste buds to a slice of rhubarb cake.
RECIPES
Muesli with Apple Rhubarb Compote and Yogurt
Ingredients:
3 cups (750 mL) diced (1/2-inch/1 cm) peeled Ontario Apples (such as Empire, McIntosh)
2 cups (500 mL) sliced (1/2-inch/1 cm pieces) Ontario Rhubarb
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) cranberry juice, apple juice or water
Muesli:
2 cups (500 mL) large flake rolled oats
1/2 cup (125 mL) each large flake spelt and kamut (or triticale)
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) raw sunflower seeds
2 tbsp (25 mL) ground flax seeds
1 tbsp (15 mL) sesame seeds
1 tsp (5 mL) cinnamon
Vanilla-flavoured stirred yogurt
Compote:
In large saucepan, mix together apples, rhubarb, sugar and juice; bring to boil over high heat, stirring occasionally. Reduce heat, cover and simmer for 5 to 6 minutes or until apples are softened. Transfer to bowl; let cool. Cover and refrigerate for up to 1 week. Makes 3 cups
(750 mL).
Muesli:
In large bowl, mix together oats, spelt, kamut, almonds, sunflower seeds, flax seeds, sesame seeds and cinnamon. Store in tightly sealed container for up to 3 weeks. Makes 4 cups (1 L).
To serve, spoon 1/2 cup (125 mL) yogurt, 1/3 cup (75 mL) muesli and 1/3 cup (75 mL) rhubarb compote into small bowl, or layer in tall parfait glass. Let rest for 5 minutes to soften muesli.
Rhubarb Honey Crisp
Ingredients:
5 cups (1.25 L) chopped Ontario Rhubarb (Greenhouse or Field)
1/2 cup (125 mL) Ontario Liquid Honey
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) ground ginger (optional)
Topping:
1-1/2 cups (375 mL) large-flake rolled oats
1/3 cup (75 mL) each packed brown sugar and Ontario Liquid Honey
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) salt)
Preparation Instructions:
In mixing bowl, stir together rhubarb, honey, flour, cinnamon and ginger (if using) until well combined. Spoon into greased 8-cup (2 L) baking dish.
Topping: In same mixing bowl, stir together oats, sugar, honey, butter, cinnamon and salt; sprinkle evenly over rhubarb. Bake in 375°F (190°) oven 40 to 45 minutes or until fruit is tender and topping is browned.
src: Foodlandontario
