June 6, 7, 8, 2008
Rhubarb, a plant with an identity crisis...
So, is it a fruit or a vegetable? People have wondered about it for ages because they've enjoyed rhubarb mostly in desserts, with sugar and sweeter fruits.
But believe it or not, rhubarb is a vegetable from the same family as buckwheat and sorrel, and it sure is an excellent ingredient in soups, salads, breads, relishes and beverages.
As the rhubarb capital of Ontario, the village of Shedden has collected the best local recipes to showcase the many uses of rhubarb.
Here's a recipe by Margaret Burgess that appeared in the first edition of Favourite Rhubarb Recipes:
Rhubarb punch
- 1 qt fresh rhubarb
- 1 Tbsp lemon juice
- 1/2 cup orange juice
- 1 1/2 cups sugar
- 1 qt water
- 1 pt mineral water
Stew the rhubarb, water and sugar. Put through
fine sieve or cheesecloth with other ingredients. Chill. Serve with ice
cubes.
And here's another one by Mary Lunn:
Rhubarb custard pie
- 2 cups rhubarb
- 2 eggs
- 3/4 cup brown sugar
- 1 Tbsp butter
- 1 Tbsp flour
- 1/2 tsp vanilla
Fill unbaked pie shell loosely with rhubarb. Mix remaining ingredients well; pour over rhubarb. Bake at 350 F until set.
Facts about rhubarb
- Hothouse-grown rhubarb is lighter in colour and more delicate in
flavour than the sturdy, assertive deep-red field rhubarb.
- Plants known as wild rhubarb, Spanish rhubarb, mountain rhubarb and
monk's rhubarb aren't rhubarb at all, but belong to the sorrel family,
according to Waverly Root. Real rhubarbs are related to buckwheat and
the dock families.
- Until the early 19th century, rhubarb was viewed mostly as a
medicinal plant, for its laxative properties.
- Rhubarb is high in potassium and people in China used it to cure
tired blood.
- Rhubarb wine is distilled in Italy. (The second edition of Favourite
Rhubarb Recipes features a wine recipe, too!)
- Rhubarb leaves contain sodium oxalate, which can cause stomach
discomfort if eaten in large quantities, so remove them before using the
stalks in a recipe.
- Leaves, when left on, draw moisture from the stalks, causing them to
wilt.
- Wrapped in plastic, stalks can be stored in the refrigerator for up
to two days.
- Rhubarb and ginger are an excellent combination for beverages, pie fillings, jams, tarts and purees, to mention just a few.
Find out from our recipe books how rhubarb complements pork and other meats, and how to use it for more than just cakes, pies or jam.
For more recipes and rhubarb facts check out this exciting new site http://www.savor-the-rhubarb.com/
