Archive for the ‘rhubarb’ Category

Swedes, Bergman and Berries

May 25, 2010

Whenever I eat wild strawberries I can’t help recalling the classic Bergman film, Wild Strawberries….or as the Swedish refer to it as Smultronstallet

Strawberries are in season and, for those of you keeping track, they are by far my favorite fruit. Did you know there are over 600 varieties? When available, I go for the small wild ones, which are unbelievable!

A few quick tips:

Strawberries are delicious as is, but you can add them to most anything.  Try them in smoothies, pancakes, salads, oatmeal, dipped in chocolate, frozen into pops, you name it.  The possibilities are endless.

Strawberries are a great source of vitamins A and C. They also contain fiber, potassium, folate and antioxidants and flavonoids.

Don’t wash your strawberries until you are ready to eat them because they spoil quickly.

Be sure to purchase your strawberries organic since they are a regular on the “dirty dozen list.”   (You can download a wallet size version of the list here.  http://www.foodnews.org/walletguide.php. )

Here is a super easy recipe for Stawberry and Rhubarb Popsicles:

Ingredients
8-10 medium strawberries, hulled and chopped
1 cup rhubarb,chopped
1 tablespoon agave nectar
2 tablespoons water

Method
Simmer the berries with rhubarb and water until very soft about 8-10 minutes.Puree in a blender or processor.Cool a little.Pour in the molds.Freeze for 6-8 hours.
To get the Popsicle out,dip or run under warm water,and slowly pull them out.

And finally, for my fellow strawberry fanatics, check out the next strawberry festival here:

http://www.troyohiostrawberryfestival.com/cwt/external/wcpages/strawberry-festival/index.aspx

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It’s Meatless Monday! And John Cleese Highly Recommends Rhubarb.

May 17, 2010

I’m headed off to the farmer’s market to pick up some Rhubarb. Why? Oh, nothing. Not only is Rhubarb high in fiber, low in calories and cholesterol free, it is a good source of Vitamin A and potassium.  Betcha didn’t know one cup of cooked rhubarb has as much calcium as a glass of milk.

When choosing rhubarb, look for stalks that are bright and colorful with no wilting leaves.  If you are not using the rhubarb right away, cut off the leaves as soon as you get home,  put the stalks in bags and store in the fridge. And remember: Do not eat the leaves. They are poisonous!

Here’s a Meatless Monday Recipe for Rhubarb Tart. Look, if it’s good enough for John Cleese…

p.s. I’m not going to lie. This recipe takes time.  If you’re a person of leisure, by all means make your own crust, but if you’re a busy bee, I suggest buying your pie crust at wholly wholesome (http://whollywholesome.com/products/pie-shells.php).  I like to have a few organic whole wheat crusts in my freezer for special occasions. Like when I make a pie.

INGREDIENTS

FILLING

2 cups diced fresh rhubarb

3 cups fresh strawberries, sliced, divided

1/4 cup sugar,

1/2 teaspoon freshly grated lemon zest

1 1/2 tablespoons cornstarch

1 tablespoon cold water

3 tablespoons red currant jelly

CRUST

1/2 cup old-fashioned rolled oats

3 tablespoons 1% milk

1/2 teaspoon vanilla extract

2/3 cup all-purpose flour

1/4 cup sugar

1 teaspoon freshly grated lemon zest

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons canola oil

PREPARATION

To prepare filling: Combine rhubarb, 1 cup strawberries, sugar and lemon zest in a large nonreactive saucepan. Let stand for 20 minutes (35 minutes if rhubarb is frozen). Bring to a simmer over medium-low heat. Cook, stirring often, until the rhubarb is tender but still holds its shape, 5 to 8 minutes.

Meanwhile, stir cornstarch and water in a small bowl until smooth. Stir into the simmering fruit. Cook, stirring constantly, until the mixture is clear and very thick, about 1 minute. Transfer to a bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled.

To prepare crust & assemble tart: Preheat oven to 350°F. Coat a 9-inch tart pan with a removable bottom with cooking spray.

Spread oats in a small baking dish and bake, stirring occasionally, until toasted, 10 to 15 minutes. Let cool. Place the oats in a food processor and process until finely ground.

Combine milk and vanilla in a small bowl. Whisk the ground oats, flour, sugar, lemon zest, baking powder and salt in a large bowl. Drizzle oil onto the dry ingredients and stir with a fork or your fingers until crumbly. Use a fork to stir in the milk mixture, 1 tablespoon at a time, until the dough just comes together.

Turn the dough out onto a floured work surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer to the prepared pan, pressing to fit. Trim the edges.

Line the tart shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Bake the tart shell until set, 10 to 12 minutes. Remove weights and foil or paper and bake until lightly browned, 8 to 12 minutes more. Cool in the pan on a wire rack.

Shortly before serving, spread the strawberry-rhubarb filling evenly into the tart shell. Arrange the remaining 2 cups strawberries decoratively over the filling.

Heat jelly in a small saucepan over low heat, stirring constantly. With a pastry brush, glaze the strawberries with the jelly.