Oh hai! The “Better get your hands on some…” series on this blog is a reminder post and a recipe guide for all you food enthusiasts to sample a few Ontario fruits and vegetables before they go out of season! These posts will help you to properly clean, prepare and eat these scrumptious Ontario foods before they run out!
This week, you better get your hands on some Rhubarb! Rhubarb is a vegetable that has a characteristic red stalk and broad leaves and is harvested between April and June. Due to its tart taste and bright color , rhubarb stalks are largely found in desserts but can also be used in savory dishes.
Clean: Before you consume this Ontario favorite , be sure to properly wash the stalk and trim off the leaves. Trust us, don’t eat the leaves. Further, you could trim the stringy edges if you like.
Prep: Rhubarb stalks dry out if not used soon and this will affect their taste when you do decide to use it later.
Cook: Here is a Rhubarb dessert that you could make with your rhubarb and be wonderstruck by the miracle that this vegetable is!
Ingredients:
– 400 gms, Rhubarb
– 150-200 gms, Sugar
– 50 gms, flour (wheat/multigrain works well too!)
– 50 gms, coconut dessicated
– 12 gms flaked almonds
– 20 gms butter
– Salt to taste
Directions:
– Preheat the oven to 180 C and prepare your rhubarb by cutting into smaller pieces are placing in a buttered casserole dish or deep bottomed baking dish.
– Add the sugar to the rhubarb and mix well.
– In a separate dish, add the flour, coconut, almonds, butter and salt and knead until crumbly.
– Sprinkle this flour mixture over the rhubarb and place in the over for 20-30 mins.
– Once done, serve hot or with some ice cream!
Comments