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Rhubarb growing in the garden is one of the first signs that Spring has arrived. Many County yards have a patch and it is also available right now at local farm stands. If you are picking your own for the first time, there are a few things to know. The leaves are extremely toxic and should never be eaten. Cut the leaves from the stalks after you harvest and throw them in the compost bin. When harvesting, start at the outside of the plant, and work your way towards the middle. Pick stalks that are between 7 and 15 inches long by grasping the stalk at the bottom and gently pulling until it releases from the plant. Be sure to leave at least 1/3 of the plant to continue growing.
Rhubarb has many uses, the most popular being in a dessert. Our recipe this week features the delicious combination of Strawberries and Rhubarb but in a much lighter way than the traditional pie. (and gluten free)! This recipe calls for sugar, but you may substitute your favourite alternate sweetener. You may also double the ingredients to serve 4. Enjoy!
1/2 cup chopped Rhubarb
2 Tbsp plus 1-1/2 tsp sugar, divided
1-1/2 tsp water
1/2 cup sliced fresh strawberries
1/3 cup heavy whipping cream (35%), whipped
Additional sliced strawberries for garnish (optional)
In a small saucepan, combine the Rhubarb, 2 Tbsp sugar and water. Bring to a boil, stirring constantly. Reduce heat, simmer uncovered until tender, about 10 minutes. Transfer to a small bowl and let cool to room temperature.
Place strawberries and remaining sugar into a food processor or blender, cover and process until pureed. Stir the strawberries into the Rhubarb mixture. Gently fold in the whipped cream. Spoon into 2 serving dishes and refrigerate until chilled. Garnish with additional berries before serving, if desired.
Recipe and photo from tasteofhome.com