I usually get rhubarb and chop it up and freeze it in zipper bags. That way I can use whatever a recipe needs, and put the rest back.
Last year, I begged from the neighbours, who had plenty growing - and seemed to not even be using it. So, I ended up with lots in the freezer.
My usual way of preparing it:
1-2 c rhubarb 1 c rinsed quinoa 1 grated/shredded in food processor lemon 1 grated/shredded apple
apple or pumpkin pie type spice (either my own mix or pre-mixed)
If you wish, a little natural sweetener.
Cook together; Divide in serving sizes (makes about eight). Freeze and thaw in fridge, reheating for breakfast or snack to have with or without topping such as yogurt, a little milk (regular or non-dairy), or plain.
Relatives make other things. I don't often do the pickles and things they would, but have shared my bounty so they can do as they wish.
Fitness Minutes: (161,246) Posts: 28,349 6/2/11 10:19 P
Thanks for the Rhubarb recipes, have always loved this tart sweet plant.
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I tried rhubarb for the first time last year and loved it. Now it is in season and I want to make some myself but am clueless on how much to buy. I can buy each stalk individually. How much is in an average stalk? As I have never used rhubarb in anything before I am searching for good recipes. If there are any recommendations please let me know. Thanks!
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