4 c. (1 L) fresh rhubarb
3 tbsp. (45 mL) water (see Note)
1/2 c. (125 mL) granulated sugar, or to taste
1 cinnamon stick (optional)
Twist rhubarb stalks from their root. Trim and discard leaves - they’re toxic. Slice away and discard tough end piece, cutting where knife easily penetrates stalk. Rinse stalks before slicing into 1-in. (2.54 cm) pieces. Blot dry and refrigerate until needed, up to a week.
|Bye, bye leaf!|
|So long, baby!|
Rinsed, sliced, raw rhubarb freezes well in airtight containers or freezer-strength bags, for later use in muffins, pies, or fruit soup (see Naughty Note). To stew it, bring water and sugar just to the boil in a large saucepan, until sugar dissolves fully. Add cinnamon stick and rhubarb. Cover, reducing heat to medium-low. Cook about 7 min., until rhubarb is soft, checking to ensure pot doesn’t boil dry.
Serve hot or cold, either on its own or over yogurt or ice cream.
Note: For a delicious rhubarb drink, follow recipe above, using 3/4 c. (180 mL) water instead of the lesser amount stated. Strain, chill, and pour liquid into glass.
|Eating - or drinking - rhubarb is good for you!|
Rhubarb is high in dietary fiber. See:
https://www.organicfacts.net/health-benefits/fruit/rhubarb.html Rhubarb’s health benefits include its ability to “aid weight loss, improve digestion, prevent Alzheimer’s disease, stimulate bone growth, avoid neuronal damage, increase skin health, prevent cancer, optimize metabolism, improve circulation, and protect against various cardiovascular conditions.” All of which sure sounds good to me!
Naughty Note: See my blog for the world’s best rhubarb soup! Go to: http://nicoleparton.blogspot.ca/2011/04/chef-gunther-gugelmeyers-chilled.html