Hi everyone! This post is part of a series with Love Local Food, highlighting recipes and tips for some of the awesome ingredients in their weekly local food boxes! They are a new company here in the Comox Valley with a passion for supporting local businesses. They offer no contact order and delivery to connect you with some of the amazing food vendors we have in our area.
Rhubarb is a spring-time favourite, often featured in baked goods like pies. Rhubarb is technically a vegetable but commonly used as a fruit in sweet dishes and desserts. It’s also incredibly sour, so it works well paired with sweet fruits (like its best buddy the strawberry).
In terms of nutrition, rhubarb is a good source of potassium, vitamin C, and calcium. The stalks are the edible parts of rhubarb plant – don’t eat the leaves as they are considered toxic! Humans have been poisoned from eating the leaves, which was a particular issue during World War I when they were recommended as a food source.
Aside from the classic strawberry rhubarb pie, there are lots of creative ways to use rhubarb. Here are some ideas to get you started:
- Rhubarb crisp
- Rhubarb apple loaf with brown sugar & cinnamon topping
- Pistachio rhubarb yogurt cake
- Rosé poached rhubarb (can be used as a topping for yogurt or ice cream)
Let me know if you try any of the recipes above and what you think! I’d also love to hear your favourite go-to recipes for rhubarb – please share in the comments.