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.

Crazy about Cantaloupe

Often we are lucky to live in a country where we can have just about any ingredient at our fingertips, no matter the season. Cantaloupe is one of those wonderful options for a fresh fruit flavor in the cold winter months. Fresh cantaloupe is often looked at as a boring fruit, it is humble, but don't be fooled, it is very versatisle. It's color gives you a great hint of it's healthy benefits. 

Orange means beta-carotene. It is chock full of Vitamin A which helps your skin, maintains your immune system and helps restore collagen. Cantaloupe is also full of Vitamin C that we all know helps decrease your risk of colorectal cancers and even esophageal disorders. Potassium is another helpful benefit, and only one cup of cantaloupe offers more than your required daily amount. Cantaloupe is a great fruit when you're trying to trim down. The enzymes help regulate blood pressure, and the fiber content can lower your digestible carbohydrate count. Low in sugar and big on taste. 

The great thing about cantaloupe is that it can be so easily paired with sweet and savory cooking methods. Try it diced up in your greek yogurt, blended with cucumber and tomato and lemon for a tangy but sweet gazpacho or top a freshly grilled fillet of fish with cantaloupe mixed with a little salt, pepper, jalapeno and red onion. 



This great recipe came from Aube Giroux on PBS. It's refreshing and very taste. I served it with some greek style meatballs and herb potatoes. 

Cucumber Cantaloupe Salad
1 large ripe cantaloupe
4 medium cucumbers (or 2 large ones)
1/2 tsp. salt
8 oz feta cheese, cubed or crumbled
About a dozen medium-sized mint leaves, very finely chopped
 
For the Honey-Lime Dressing:
1/4 cup olive oil
2 tbsp. white wine vinegar
Juice of one lime
2 tbsp. honey
Salt and pepper to taste

Cut the cantaloupe in half and scoop out the seeds.
With a melon baller, carve out as many balls as you can get out of your cantaloupe.
Chop the cucumbers in thin, quartered slices.
Place the cucumber slices and melon balls in a colander and sprinkle with 1/2 tsp salt, toss gently with your hands. Place the colander over a bowl and allow the juices to drain for about 20 minutes.
Place the cucumber and cantaloupe balls in a salad bowl. Add the cubed feta and chopped mint.
Place all salad dressing ingredients in a lidded jar and shake vigorously.
Pour on the salad, toss gently, and serve cold.

This recipe is great for gatherings, keeps well, tastes better as it sits and is interesting to say the least. Give it a try, it's not weird I promise!

Herby Cantaloupe Pasta

1lb pasta/ I used gluten free gemelli

1 cantaloupe sliced in long strips

1 T chopped fresh marjoram or 1/2 tsp dried

1/4 C red wine vinegar

2 T olive oil/grapeseed oil

1 1/2 tsp roasted and salted sunflower seeds

3 sliced of prosciutto (you can buy a pouch of very thing prosciutto in the deli)

 

Cook your pasta according to directions, remove immediately and rinse in cold water. You'll want to dry the pasta before mixing the dressing. 

Combine oil, vinegar, marjoram and sunflower seeds. Cut cantaloupe carefully into strips and tear your prosciutto into small bites. 

Combine your pasta, dressing and prosciutto and toss. Chill salad.

 

Cantaloupe Sorbet

1 large cantaloupe chopped into small pieces. 

Place your cantaloupe in a food processor or use a immersion blender and sprinkle lightly with salt. Blend the cantaloup very well. You want a pulp that is juicy.

Here are a few options for the simple syrup. You'll need to boil this mixture in a pot until it's fully dissolved and syrupy. Let cool completely before you mix it into the cantaloupe. You can place the syrup into the freezer to speed up the process, but make sure don't forget it or it will recrystallize. 

1 C Splenda +1 C water + 1 lime squeezed

or

1/2 C honey + 2/3 C lime juice + 2 T sugar/splenda

or

1 C sugar +1 C water + 1 lime squeezed 

Combine your syrup and cantaloupe and mix really well together. Give it a taste for sweetness and adjust to your pallet. You can add this mixture to your ice cream/sorbet maker or you can pour the mixture into a freezer container. If you put it in a freezer container, you'll need to remove the cantaloupe sorbet every 30 minutes and scrape the sides and mix it up until it is granular. Once the mixture is completely frozen, remove it, and use your mixer to beat the mixture until it's smooth.

This sorbet is amazing when you fill a glass full of white grape juice, lite sprite and a scoop of sorbet. It's out of this world! 

When I saw this next recipe I got really excited! I never thought you could actually bake with cantaloupe and have it actually come out well. You just don't think of melons as a compatible baking ingredient, but boy was I wrong. 

This dessert bread is soft and super flavorful. 

Photo and Recipe Allrecipes.com

Sunshine Bread

2 C gluten free flour blend or 3 C regular flour

3 eggs beaten

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

4 eggs

1/2 C white sugar/splenda

1/2 C brown sugar/brown sugar splenda

1/2 banana mashed 

1/2 C cantaloupe puree

1/3 C canola oil or 1 C canola oil for non gluten free version

2 tsp ground cinnamon

1 tsp vanilla extract (watch for gluten)

     If you're making the non gf version add 1/2 tsp ground ginger

1/2 C nuts like pecans, walnuts or pistaccios *optional

Glaze:

1/2 C butter

1 2/3 C brown sugar/brown splenda

1/2 C of your nuts if you choose

Preheat oven to 325o. Lightly grease your loaf pan. In a large bowl, beat together eggs, canola, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, and cinnamon. Stir flour mixture into cantaloupe mixture; 1/2 banana stir to combine. Pour batter into prepared pan.

Bake in oven for about 45 minutes, could take longer depending on your elevation and how moist the weather is outside. It could even go up to an hour. Keep an eye on it. Insert a toothpick to see if it comes out clean. 

Once the bread is baked, let it rest. While it's resting combine your ingredients for your glaze. Drizzle all over the top of your bread and enjoy!