Tremendous Rhubarb The Sour Truth! Absolutely!

breakfast rhubarb May 20, 2019
Rhubarb the soar truth. You know the plant with the big green leaves and a long red stalk. I have been a fan of it since I was a little girl. Eating it raw was my favorite. Today not so much! I can't take the sour taste any more. My Grandsons love it that way though! I guess it is a child thing? What do you think?
This very undemanding perennial vegetable. Yes, I said veggie, not a fruit. I know it is usually found in desserts and has a wonderful fruity taste. A vegetable it is. There is a slaw recipe that I found for it and will share it with you if I like it.

Rhubarb the sour truth!

Harvest time starts in April and goes till June 24th. This is also the time to plant rhubarb. This wonderful fruity veggie came from Asia. It belongs in the knot-weed family and the sorrel family.
Rhubarb the sour truth is, you can only eat the stalks. They contain such ingredients as potassium, magnesium, iron, phosphorous and iodine. It may also contain tannin, glycogen, essential oils, citric acid and pectin. All these are thought to help the cardiovascular system and some are dehydrating.
Immediately remove the leaves after cutting. Throw them on the compost pile they contain toxic oxalic acid. Oxalic acid causes renal failure or metabolic diseases. Rhubarb should not be harvested after June 24th. The oxalic acid is extremely high through out the plant.
Rhubarb the sour truth is it is very hardy. You should not harvest it until the second year of growth though and then only 3-4 stalks at a time. This will allow the plant to recover before you harvest again.
Planting rhubarb is not to difficult to do. It likes well drained soil and sunny to semi-shade. You can fertilize it to increase your yields.

 Cardamom to be or not to be?

I found this awesome new muffin recipe to share with you! It is a "Rhu-berry" muffin. This muffin uses Greek yogurt to make it moist and yummy. I also loved the blueberry and rhubarb mix.
My decision is still up in the air whether I like the Cardamom. This spice is a very old one and not used very often in my kitchen. I may substitute the ginger and cinnamon that they suggest the next time I make it.
Cardamom has a flavor that is citrusy, minty, spicy, and herbal all at the same time, and it's very fragrant, too. Due to this it is used in all sorts of dishes.
You'll find it in sweet foods and savory foods. It is often paired with meats, fruits, legumes, and grains. It is often Incorporated into cookies, pastries and other baked goods. Cardamom is even used as a flavoring in coffee, tea, and alcohol. Cardamom is a nice compliment to cinnamon, allspice, nutmeg, cloves, and ginger. So you'll often see it used in conjunction with these spices.
I shared a great lemon verbena bread recipe a while back. I really like to try using new spices and herbs in my cooking. My husband is not a big fan of my experimenting but I hope you enjoy it.
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