In the month of May, spring is in full swing. It also marks the height of the short growing season (April-June) of the popular spring fruit, rhubarb. At a first glance, it looks like red stalks of celery. But I wouldn’t recommend eating it raw- it is very tart. It is also important to note to NEVER eat the leaves as they are poisonous.
Because of the fruit’s tart taste, it is typically baked with sugar. You may also see the fruit paired with another ingredient, most notably strawberries. However, rhubarb also goes well with other berries, fruits and flavors such as raspberries, oranges, ginger or vanilla. It is the perfect ingredient for a good jam, sauce or dessert.
- Vitamin K: helps to maintain strong bones and reduces risk of osteoporosis
- Fiber: helps to regulate bowel health
- Calcium: helps to keep our bones and teeth strong
One great way to prepare rhubarb is to make strawberry-rhubarb crumble.
Strawberry-Rhubarb Crumble Recipe:
- 2 cups of strawberries, washed and quartered
- 2 cups of rhubarb, cleaned and cut into bit-sized pieces
- 1 cup of sugar
- 1 ½ tablespoons of corn starch
- A pinch of salt
- ¾ cup of all-purpose flour
- 1/3 cup f brown sugar
- 3 tablespoons of white sugar
- 4 tablespoons of cold butter, cut into small dice-sized pieces
Crumble Topping -
- Preheat oven to 375 degrees F
- In a large bowl, toss the strawberries and rhubarb with the sugar, corn starch and salt
- Pour the mixed fruit into a 9x13- inch baking dish
- For the crumble topping, combine the flour, brown sugar and white sugar together
- Work in the butter until it forms small moist clumps
- Sprinkle the crumble topping over the strawberry-rhubarb mixture
- Bake in the oven for 45-50 minutes, or until the topping is browned and the fruit is bubbly
- Sit and let cool for 10-15 minutes
- Serve with a side of vanilla ice cream or whipped cream!