Rhubarb The Unsung Hero of Spring

I've had rhubarb before, it wasn't something we had often growing up, but I remember liking it. I recently had a rhubarb and strawberry muffin left on my porch because I was under the weather. Gluten free it was not, but I have remedied that. The traditional measurements are in the recipe below too. They are delicious both ways.

Rhubarb is the unsung hero of Spring

• Its crispy, juicy stalks can be used in the preparations of sauces, preserve, jellies, jams, syrups, sorbets and juices. 
  
• Rhubarb is best remembered for its delicious pies.
  
• It can also be used in the preparations of tarts, puddings, crumbs, pancakes, muffins, and strudel.
  

Fresh Rhubarb is available from April to August in most regions. While buying from the markets buy fresh, firm, crispy bright-red color stalks. They usually put for sale in bunches along with other common greens. Avoid those with dull, slump or bruise or blemishes on the surface. Once at home, harvested or purchased stalks should be placed in a plastic bag and stored inside the refrigerator set at 32°F and 95 percent relative humidity. This way, the stalks stay fresh for about 2-3 weeks.

Rhubarb is one of the least calorie vegetables. Just 3.5 ounces of fresh stalks provide just 21 calories. Nonetheless, it holds some vital phyto-nutrients such as dietary fiber, poly-phenolic anti-oxidants, minerals, and vitamins. Further, its petioles contain no saturated fats or cholesterol.
The stalks are rich in several B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

Its red stalks also contain healthy levels of minerals like iron, copper, calcium, potassium, and phosphorus. It is also full of Vitamin C and A.

As in other greens like kale and spinach etc., rhubarb stalks too provide good amounts of vitamin-K. Vitamin K has a potential role in bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of  Alzheimers disease.

Now for the recipes:

Rhubarb and Strawberry Muffins
2 1/2 cups All-Purpose gluten-free flour or regular flour ( I used pillsbury gf flour)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/4 cup brown sugar
1/2 cup fruit puree or vegetable oil (I used a strawberry applesauce puree! Highly recommend!) If using gluten-free flour, you may want to add another 1/2 cup (or, conveniently, a 4-ounce toddler food squeezy pouch.)
1 egg
1 tsp vanilla extract
1 cup "buttermilk" (put 1 Tbsp lemon juice or vinegar in a measuring cup, then fill to 1 cup with dairy or non-dairy milk of your choice)
1 1/2 to 2 cups diced rhubarb + 6-8 strawberries, chopped (roughly 2 stalks, depending how long they are.)
(optional) 1/2 cup chopped almonds or pecans (My son recommends it without, but we are adults aren't we!) Topping: 
1 Tbsp melted dairy-free buttery spread or coconut oil (or butter)
1/3 cup raw sugar (or white)
1 tsp ground cinnamon
(optional) 1 Tbsp ground flax seed

Preheat oven to 350 F. Grease one to two 12-cup muffin pans or line with paper or silicone liners (silicone pans shouldn't need greasing.) 
In a medium bowl, stir together flour, baking soda, baking powder, salt, and 1 tsp cinnamon. In a separate bowl, beat the brown sugar, fruit puree (oil replacer,ie strawberry applesauce) egg, and if using buttermilk replacer with an electric mixer until smooth.
Add the wet ingredients to the dry ingredients and mix by hand until just blended. Add the rhubarb and nuts if using them. 

Spoon the batter into prepared cups, filling almost to the top.

In a small bowl, stir together melted butter substitute, raw sugar, 1 tsp cinnamon, and ground flax seed. Sprinkle roughly 1 tsp of mixture on top of each muffin. Bake 25 minutes.
This recipe was adapted from Kendra over at Bitethehandthatfeedsyou. They have so many fun ideas for kids lunches, check it out. 


This recipe is from wellness today. I tried it and it turned out really fantastic. I admit I made it for a neighbor who is gluten free and as I spooned hers into a bowl I took a bite. She doesn't care, I hope!

Rhubarb Crumble
8 stalks of rhubarb
4 tablespoons of water
4 tablespoons of honey/maple syrup
half a teaspoon of cinnamon (optional)
half a teaspoon of ginger 

For the crumble:
1 1/2 cups sorghum flour, almond flour, I used 
hazelnut flour
1/2 cup splenda or brown sugar
4 Tbsp Butter ( I used 2 spoonfuls of vegan hemp butter)
1/4 cup vegetable oil
1 cup chopped blanched almonds* optional you could add oats (gluten free or otherwise)

If you are not gluten free, here is the traditional crumble breakdown. This can be used for any fruit crumble, apple, peach, fig, plum, pear, apricot, berry and cherry. It's dang good!

1 1/2 cups flour

3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Preheat your oven to 375°F-400°F.
Wash the rhubarb well, then chop into 1-inch pieces.
Put the rhubarb and water into a pot and simmer for about 10 minutes, or until the rhubarb is soft.
While simmering the rhubarb, add the honey or maple syrup one spoonful at a time. Taste as you go to determine you're preferred level of sweetness.
Add cinnamon and ginger, if you wish.
When the rhubarb has softened, transfer to a pie plate or other oven-safe container. Set aside.
Put the flour and sugar in a bowl. Add the oil and butter rub into the dry ingredients to create a crumbly texture (you can also use a food processor for this step). 

Add the almonds and mix in with your hands.
Spread the crumble mixture over your dish of rhubarb, covering it as evenly as possible.
Transfer to the oven. Bake for 20-30 minutes, or until the topping is crunchy and golden brown.

Everyone is always looking for a new yummy simple syrup to add to lemonade, soda water or sprite. Add this simple rhubarb syrup to any type of tasty drink you'd like. We really love, diet sprite, a scoop of raspberry sherbet and 3 tablespoons rhubarb syrup. We also love frozen coconut water with a pureed banana, 2 spoonfuls of rhubarb syrup and sweet coconut flakes on top. 

I thought Rhubarb syrup would be spectacular. Try and and let me know what you think. We really think it's the bees knees around here. 

Rhubarb Simple Syrup 
4 cups (about 1 pound) rhubarb, chopped into 1-inch long pieces
1 cup granulated sugar
1 cup water

Simple Rhubarb Syrup:
Combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 1 cup water in a medium saucepan with a heavy bottom and bring to a boil.
Once the mixture is boiling, reduce the stovetop temperature to its lowest heat and allow the mixture to simmer and cook gently until the rhubarb is soft and the liquid has thickened slightly, about 20 minutes. You should have a bright magenta mixture at this point.
Ladle the mixture into a fine strainer placed over a medium, heatproof boil. Strain until most of the liquid is in the bowl and give a little press on the strained, stewed rhubarb with the back of a spoon to extract a little bit more syrup.
Pour the syrup into a clean jar, cover and refrigerate. It should keep for quite some time in the fridge.