Christmas Articles - A Sweet and Sour Treat
Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. The only thing we knew was that it had a taste any eight-year-old kid would love.
---photo0---
When it comes to facts, the plant is actually indigenous to Asia (many suggest it was used by the Mongolians) but it is also grown around the world.
In warm areas of the world, rhubarb will grow all-year round, but in colder climates the parts of the plants disappear completely during the winter, and begin to grow again from the root in early spring.
The plant itself has large leaves that are someway triangular shaped and has a red-pinkish petiole. As the edible part of the plant, the petioles can be cooked and then used in a variety of different recipes.
When stewed, the petioles yield a tart sauce that can be eaten with sugar and other stewed fruit or can be used as a filling for pies, tarts and crumbles. Rhubarb also makes an excellent jam when cooked with strawberries as a sweetener.
It can also be used to tenderize any kind of meat you prefer. But if you’re not really in the cooking mood, the rhubarb “stick” can be eaten by itself because of its sweet and a bit sour taste.
---photo1---
In relation to storage, rhubarb can be refrigerated for a few days. If the stalks are thick, then peel them with a vegetable peeler to remove the fibrous strings. Just remember: the leaves are poisonous!
Despite the sweet taste, rhubarb is a good source of calcium, fiber and vitamin c. So instead or rushing to get cupcakes or any other artificial sweet snack, why not surprise your kids with a stalk of rhubarb! It may look different to them, but it will surely be their favorite for years to come.
To add another sweet side to your meals, try these simple but delicious recipes:
Deep-Dish Rhubarb Strawberry Pie
http://www.recipeland.com/recipe/47684/
Peach Rhubarb Jam
http://www.recipeland.com/recipe/17206/
Rhubarb and Melon Salad
Comments