|
HOME What is a CSA? How do I join the CSA? CSA Member Feedback What do we grow? Where is the farm? Who are we? Volunteer opportunities Photos Guide to using fresh produce Farm History Contact us Links Sign Our Guestbook |
RHUBARB
Rhubarb is a great early spring treat. We usually give one harvest of rhubarb with the very first CSA share and one more when the strawberries are in season. I've been a little short on rhubarb in past years
so I've planted a few more to help fill things out. Rhubarb stalks contain low levels of oxalic acid, which can be trouble for people who have kidney stones, so be aware of that. The leaves have MUCH higher levels
and can be poisonous if ingested. So never eat rhubarb leaves! To use rhubarb, dice stalks and add to apple pies, apple crisp, coffee cake, pancakes, etc. The flavor is very tart, so add some extra sugar to sweeten the tartness.
FAVORITE RECIPES: Rhubarb Crisp Topping 1/3 cup chopped walnuts 1/2 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1 Tb granulated sugar 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 cup softened butter Filling 5 cups rhubarb, cut into 1" pieces 3/4 cup granulated sugar In medium bowl, combine nuts, flour , rolled oats, brown and granulated sugars, cinnamon and nutmeg. Using a pastry blender or a fork, cut in butter until mixture is crumbly. Set aside. In large bowl, toss rhubarb with sugar. Arrange in even layer in buttered 8-in square baking dish. Sprinkle walnut topping evenly over rhubarb . Bake, uncovered, at 375 degrees F for 35 minutes, until rhubarbs is tender and topping is deep golden brown. Serve warm. (wonderful with vanilla ice cream). Strawberry Rhubarb Pie 1 1/4-1 1/2 c. sugar 3 tbsp. cornstarch 1/4 tsp. salt 1/4 tsp. ground nutmeg 2 c. rhubarb, cut into 1/2" pieces 3 c. sliced fresh strawberries 1 tbsp. butter Pastry for double crust pie In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes. Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour. Serve warm with vanilla ice cream or whipped cream. |