Do
you have rhubarb in your garden? It is an early spring vegetable that we treat like a fruit and use in breads, muffins and pies. But, it is also good in salsa, sauces and chutneys. Rhubarb will be one of the first items you will see at your local farmers’ market. Select rhubarb with firm stalks and good color; avoid those with limp stalks. It is rich in vitamins especially vitamin C and fiber.
Try this Rhubarb Mustard Salsa
Ingredients:
1 tsp olive oil
1/2 lb rhubarb
1 Tbsp sugar
1 1/2 Tbsp Dijon mustard
1/2 small red onion, chopped
1/4 tsp lime juice
1 Tbsp chopped fresh parsley
1 tsp chopped fresh basil
Salt and freshly ground black pepper to taste
Directions: Heat oil in skillet over medium heat. Add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 min
utes. Remove from heat and stir in remaining ingredients. Serve over your favorite grilled fish.
You can also freeze your rhubarb for later use. Wash, trim, and cut into 1-inch lengths. Heat rhubarb in boiling water 1 minute, thenthen cool promptly in cool water to retain color and flavor. Blot dry and place into freezer-safe containers. It will keep for about 1 year for best quality.
For more information:
Freezing Fruits: http://ohioline.osu.edu/hyg-fact/5000/pdf/5349.pdf
Growing Rhubarb in the Home Garden: http://ohioline.osu.edu/hyg-fact/1000/1631.html
Source: Washington State University Extension, First Fruits of Summer, http://clark.wsu.edu/family/specific-foods/Rubarb.pdf
Written by: Linnette Goard, Field Specialist, Food Safety, Selection and Management, Family and Consumer Sciences, Ohio State University Extension, goard.1@osu.edu
Reviewed by: Bridgette Kidd, MPH, RD, Program Specialist, Healthy People, Ohio State University Extension, Family and Consumer Sciences
