Thanks for that link Purrballs, I just found this from it that really stood out because it doesn't have sugar. Most recipes for rhubarb have sugar...for GOOD reason! But this looks very interesting; thought I'd just post it.
Rhubarb Pepper Salmon
•12 oz salmon (preferably wild) - cubed
•16 oz broccoli – cut up
•16 oz zucchini - sliced
•2 Cups sliced mushrooms
•1 Cup diced leeks or scallions
•2 Tbl olive oil
•1 Cup Cabernet or red zin
•½ Cup diced rhubarb (fresh in Feb!)
•½ tsp ground pepper
•2 Cups strawberries - desert- but I munch them with the meal.. ;-)
•Prepare all the ingredients. The zucchini goes in a steamer by itself. Get that going.
•Next, get the Cabernet, rhubarb, and pepper simmering in a pan. We’ll let this reduce to about ½ original volume. Enjoy the smell!! Don’t let the rhubarb get mushy.
•At the same time, saute the leeks and mushrooms for a bout 5 minutes then add salmon, mix a little, then add broccoli on top and cover. Cook on high another ~ 10 minutes or until broc and salmon is done. Mix occasionally.
•Put rhubarb reduction over salmon/broc. Add zucchini on the side, throw on some fresh ground pepper - chow! Munch the berries with dinner or keep them for desert (or snag some of that left-over wine depending on how strict you are feeling!)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
| current weight: 133.0