It was a bumper year for the reluctant giant veggie rhubarb on my little Alaskan island in the North Pacific Ocean. The oddest thing about this year’s crop was that my rhubarb actually BLOOMED!! What the heck? Right!!Even though, rhubarb is treated as a summer fruit with all the pies and muffins and bars it finds its way into, RHUBARB is ACTUALLY a veggie! Yup, that’s right. It’s related to celery, but you wont find me making celery strawberry pie; thus our reluctant veggie. Some of my family’s favorite recipes are rhubarb ice cream, oatmeal rhubarb bars, and almond rhubarb coffee cake.
I quickly jumped on asking local experts about the uses for the bloom.
Then I decided after my third harvest to seek some uncommon recipe ideas for rhubarb. Here's the list!
In a large saucepan, combine rhubarb and 8 cups water; bring to a boil, and simmer for 1 hour. Strain the liquid, add sugar to taste, stirring to dissolve, and allow to cool. Serve over ice with a sprig of mint.
Preheat oven to 325 and grease two 9 by 5 inch loaf pans.
Mix together egg, brown sugar, and oil, then stir in the vanilla extract and buttermilk. In another bowl, combine flour, salt, baking soda, and cinnamon. Stir into wet ingredients, then stir in rhubarb. Divide batter evenly among the two loaf pans.
To make the topping, stir brown sugar, oats, and cinnamon into the melted butter, then sprinkle evenly over the loaves.
Bake in the preheated oven about 45 minutes, or until a toothpick inserted into the center comes out clean. Let loaves cool in the pans for 10 minutes, then turn them out onto a cooling rack to finish cooling.
Yield: 2 loaves, about 16 servings
Nutrition Big Picture:
1 cup uncooked: 6 gm Carbohydrate, 2.2 gm Fiber, good sources of Vitamin C, K, Potassium, Manganese, Calcium and Magnesium