The Grocery Bag
By Jennifer DeBoer Roark, RD, LD
Nutrition
Portland Downtown Office
Savor the Flavor of Rhubarb
Do you pucker up just thinking about rhubarb? This vegetable is known for its tartness, but it can easily be persuaded to go sweet or savory. Partner it with sugar, honey or cinnamon for crisps, compotes and pies. Or add garlic, onion and ginger for a savory flavor that will perk up pork, poultry and other meats.
Rhubarb is a good source of vitamin C, which is essential for your immune system, and potassium, which helps regulate blood pressure and heart rhythm. It also provides calcium and fiber.
Field-grown rhubarb is starting to appear now in farmer’s markets. This variety has thicker, greener stalks and a more mellow flavor than the tart, red, hothouse variety that we see in stores most of the year. Enjoy it while it’s here!
Caution: Rhubarb leaves contain poisonous toxins and should not be eaten raw or cooked.
Rhubarb chutney
2 pounds fresh rhubarb, chopped
2 cups chopped onion
1-1/2 cups brown sugar
1 cup cider vinegar
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 tsp salt
Combine all ingredients in a large heavy saucepan. Cook until thickened, stirring often (about 30 minutes). Serve with pork, poultry or other meats
Yield: 2 pints. Serving: 1 Tbsp.
Source: Favorite Recipes from Quilters, by Louise Stoltzfus
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