FOODIE FRIDAY – (enjoy a
new recipe to try this weekend!)
I planted some rhubarb last summer and I’m looking forward to it growing BIG! Cause this goddess love the tart taste. Especially in sauce or pie. mmmmm
Rhubarb is a herbaceous perennial plant growing from short, thick rhizomes. They have large leaves that are somewhat triangular-shaped.Although the leaves are toxic, various parts of the plants have culinary and medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant’s stalks are cooked and used in pies and other foods for their tart flavour. Rhubarb is usually considered to be a vege; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction in taxes paid.
Strawberry Rhubarb Sauce
2/3 cup white sugar
1/2 cup orange juice
5 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
4 cups sliced fresh strawberries
1 cup sliced rhubarb
5 drops red food coloring (optional)
Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.
Laugh, learn and liven up your taste buds!