Today’s Secret Ingredient on Friday Foodie Fix is rhubarb. I don’t recall ever eating it before. A lot of people rave about it so I thought I might check it out. Anything that is on my “Can Eat” list, deserves me giving it a chance. So I need your help. How should I eat rhubarb? Use Mr. Linky below to add a direct link to your original recipe, not the home page. Don’t forget to link back to this post and remember the recipe must include rhubarb.
According to one of my favorite books, Food Lovers Companion, rhubarb is a member of the buckwheat family. The only edible part of the plant are the stalks as the leaves contain oxalic acid and that can be toxic. Rhubarb is very tart and is usually combined with a lot of sugar. It’s generally eaten as a fruit but it’s a vegetable. 1 pound fresh = 3 cups chopped or 2 cups cook. If you purchase thick stalks you will want to pull off the strings. Also, to keep them fresh wrap tightly in a plastic bag and refrigerate for 3 days.
Next week’s Secret Ingredient is……..not happening until June 18th. Starting Monday April 26th running through Friday June 4th, there will be 30 guest bloggers here sharing some great information for 30 Days to a Food Revolution. (if you missed yesterday’s chance to enter to win Jamie’s Food Revolution Cookbook, go now) That means Friday Foodie Fix is taking a vacation. On June 11th I’ll have a recap of all the Friday Foodie Fix Secret Ingredients covering 2010. That week I’ll announce the Secret Ingredient for the June 18th event. Feel free to go back to any of the past Fridays to add in recipes using that specific ingredient. Secret Ingredients like:
- Green Beans
- Swiss Chard
- Red or Green Peppers
- Sweet Potato
I'm in the same boat as you with rhubarb. Looks like Ali managed to make some great rhubarb muffins without too much sweetener though … she's such a genius. 🙂
I love that you've shared all the links for the past FFFs with us. I know there are some recipes I need to add to catch up.
I can't wait to see all the rhubarb recipes! Rhubarb has to be one of my top 5 favorite foods 🙂 Thanks, Diane!
I don't have an original recipe posted, but I LOVE these muffins over at gluten free goddess: http://glutenfreegoddess.blogspot.com/2009/05/str…
My sister made them for me (without the topping) when I was visiting, and they were a delightful breakfast! I even went out and bought a rhubarb plant, in the hopes that I could make my own rhubarb goodies!
I love rhubarb, and grew up eating tasty pies and rhubarb sauce and rhubarb jam and everything. I put a bunch of links above, my first one I messed up on and didn't include the recipe name – it is for Caramelized Onion, Rhubarb, and Beet Compote!
I, too, had very little experience with rhubarb. After discovering my husband's penchant for Strawberry Rhubarb Pie (though not knowing if I could truly recreate the version he recalls eating as a child), I set to work. He gave me two thumbs up! My recipe is listed above. Thank you!!!