Stewed Rhubarb with Ginger and Honey (Slow Cooker)

This lovely stewed rhubarb is my new best friend! It stewed perfectly in my slow cooker over the course of the day while I was at work. It is a wonderful starter recipe with a multitude of uses. Eat it "as is" or spooned over yogurt or ice cream. It can be added to punch with sparkling water and juices..... the possibilities go on and on.
The amount of honey is kept to a minimum to allow the tart rhubarb flavour to come through. I'm not a "sweet girl" but you can add more at the end of cooking. Or just leave it and let people sweeten it as they desire.

Click on this link to go to a printable recipe.

INGREDIENTS:
6 - 8 cups rhubarb, sliced - 1.5- 2 liters
1/4 cup ginger, fresh, minced - 60 ml
1/2 cup water - 125 ml
1/2 cup local honey - 125 ml

METHOD:
1. Remove the leaves and stem ends and wash rhubarb under cold water. Slice into 1 inch/2.5 cm pieces. Add to the crock of the slow cooker.



2. Prepare the ginger. Cut a knob approximately 1/4 cup size. Remove skin. Dice finely. Add to crock of slow cooker.









3. Add water and honey to the crock of the slow cooker. I'm using a local wildflower honey. Stir well. Cover and cook on low setting for 6-8 hours or until rhubarb is falling apart.

FREEZING: pack into freezer bags or recycled yogurt/plastic containers for later use. Make sure you label them so you know what you have later. I will use this as a starter sauce for winter concoctions (e.g., cakes, cheesecake, with tapioca pudding). Can't wait!













NUTRITION FACTS (110 grams - about half a cup): 70 calories, 0 g fat, 0 mg cholesterol, 0 mgsodium, 19 g carbohydrate, 1 g fibre, 15 g sugar and 1 g protein. %Daily Values are 2% vitamin A and iron, 10% vitamin C and 6% calcium.

Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/

Strawberry Rhubarb Balsamic Compote with Thyme

I had plentiful rhubarb this year due to the colder temperatures and wet spring. Last weekend I made this quick compote and served it with grilled chicken from the barbecue.  A wonderful combination and both my son and I really loved it.  The compote is also great with cream cheese, goat cheese or brie and crackers.  Use your imagination.

Click on this link to go to a printable recipe.

INGREDIENTS:
Make about 3 cups - 750 ml OR 12 x 1/4 cup - 60 ml servings.
If you don't want left overs cut the batch in half.  The recipe also freezes well.

1 cup strawberries, whole, fresh or frozen - 250 ml
2 cups rhubarb, sliced, fresh or frozen - 500 ml
1 cup onion, diced - 250 ml
1/4 cup balsamic vinegar - 60 ml
3/4 cup brown sugar, packed - 175 ml
1 Tbsp thyme, fresh, leaves - 15 ml

METHOD:

1.  Slice strawberries and rhubarb and set aside.  Frozen works fine.  Dice onion and add with fruit to a medium size saucepan.

2.   Turn heat to medium-high.  Stir in balsamic vinegar, brown sugar and fresh thyme leaves.  Bring to a boil, reduce heat to medium-low and simmer 20 minutes. Turn off heat and let sit to cool.

I portioned them into smaller container so I could freeze a few and share others with friends.

NUTRITION FACTS (per 1/4 cup - 60 ml): 70 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 18 g carbohydrate, 1 g fibre, 15 g sugar, 0 g protein. % Daily Values are 0% Vitamin A, 15% Vitamin C, 4% calcium and 2% iron.

(c) Nancy Guppy, RD, MHSc.  

Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/ 

Rhubarb Custard Ramekins (Gluten Free)

My friend Suzanne said today "rhubarb, rhubarb, rhubarb.  We are so blessed to have so much rhubarb!"  My sentiments exactly.

Here is a simple baked custard with rhubarb that can be eaten as dessert and even breakfast!  Good any time of day.  My mom often made a similar rhubarb custard in pastry as "pie" for our family.  I have added more flour to the ingredients to make it more cake-like.  It may seem like a lot of nutmeg but it blends in well and the end result is not overpowering.

Rhubarb has the right kind of fibre to keep you regular.  Follow this link to find out more about growing and cooking with rhubarb  http://www.chapmanslanding.blogspot.ca/2009/05/rhubarb-year-of-food-by-season.html

INGREDIENTS:
butter or oil for ramekins
4 cups rhubarb, sliced, fresh - 1 litre
3 eggs, medium or large
3/4 cup brown sugar - 175 ml (I used organic)
3 Tbsp milk of your choice - 45 ml
1/4 cup brown rice flour (or your choice - I used Bob's Red Mill brand) - 60 ml
3/4 tsp nutmeg, ground - 3.75 ml

METHOD:
1.  Butter/oil three ramekins or oven proof bowls and place on baking tray.  They should have capacity for 1 1/2 cup (375 ml) as the recipes puffs up and you don't want them to run over when they bake.  Set aside.  
2.  Slice rhubarb and divide among dishes.
3.  Mix eggs, sugar, milk, flour and nutmeg in blender or food processor.  If you don't need a gluten free version whole wheat flour works well.  Pour equally over the rhubarb in the ramekins.

4.  Bake at 350'F for 30-40 minutes or until custard is set.  Test centre with knife to make sure they are cooked through and liquid is absorbed.

NUTRITION FACTS (per one ramekin or 1/3rd recipe): 360 calories, 6 g fat, 2 g saturated fat, 165 mg cholesterol, 90 mg sodium, 72 g carbohydrate, 4 g fibre, 56 g sugar, 8 g protein.   % Daily Values are 4% Vitamin A, 20% Vitamin C, 25% calcium and 10% iron.

(c) Nancy Guppy, RD, MHSc.  

Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/ 

Sweet Cicely - Myrrhis odorata

Sweet Cicely is up in my garden.  Here is a spring shot of the plant coming up around April 1st.  I am looking forward to using the tasty fronds in salad and tea.


My first sweet cicely plant, shown here, was purchased from Commanda Country Gardens.  Later I learned that it is not only beautiful but also edible.  Last summer my plant spanned a metre and was also a metre high.  Very prolific once established.  Sweet Cicely has naturalized in North American but it is originally from Europe


Sweet Cicely does well in half shade and half light, rich soil and good drainage.  It likes moist soil and mine is near a rain barrel that often overflows.  The flowers produce seed heads and you can remove these if you don't want it to seed further.  The young offshoot plants are also easy to identify and dig up and relocate or give to your gardening friends.  Bees love this plant and watching them buzz around the flowers is a favourite summer pass time on the back porch.  


Culinary: the flavor is a combination of celery and sweet anise and goes well with carrots, parsnips, potatoes, turnips, Brussels sprouts, cabbage, cream soups and sauces, and fish, and in fruit soups, stewed fruit, fruit salads, pies and tarts.  

Leaves - the delicate fronds are ideal to garnish food plates, summer drinks and even your table.  They can be used fresh or dried as tea.  Fresh young leaves also go well in salads, cabbage slaws, stuffing/dressings etc.  You can also add the leaves and stems to tart fruits like rhubarb to reduce acidity.  

Roots - The root can be steamed, simmered or cooked and sliced or pureed like a parsnip.  Grate it and add to quick breads and muffins.  

Seeds - The seeds are used in candy, syrups, cakes and liqueurs.  Substitute for caraway in baking.

There is an excellent recipe for a Rhubarb and Sweet Cicely pie if you follow this link posted by the Goddess of Cake - great blog out of Finland.  Now I just need my rhubarb to get a bit bigger and I can make the pie!

MEDICINAL USES: the plant improves appetite and reduces flatulence.  Read more about Myrrhis odorata at this excellent site "Plants for a Future - edible, medicinal and useful plants for a healthier world.


© Nancy Guppy, RD, MHSc
Visit me at www.chapmanslanding.com
for course information, menus and registration.

Cranberry Rhubarb Chutney

I have always loved cranberries and rhubarb.  I love how they are sour and bitter at the same time - especially if you don't overdo it with the sweetener.  Here I have paired them up in this creative chutney that has a multitude of uses.  Canned or jellied cranberries will do in a pinch but they are too sweet and far  from the real thing.  If you don't make fresh cranberries for your special dinners you really should give this version a whirl.  Fast and easy to do.  My method is to make a double batch so we can eat half and put the other half in a clean, sterilized jar that will seal and be ready in the fridge or cupboard for another occasion.  Cook once, eat twice.

USES:

- serve with cheese and biscuits/crackers.  Old white cheddar comes to mind

- spread over a round of brie or camembert and melt in oven.  Serve with a crusty baguette

- stuff into crepes with brie cheese and melt

- use as a condiment with roast pork or poultry

- mix with cream cheese for a tasty spread....

INGREDIENTS:

4 cups (1 liter) rhubarb, diced (fresh or frozen)

2 cups (500 ml) cranberries, fresh or frozen

1 cup (250 ml) onion, red, diced

1/2 cup (125 ml) dark brown sugar or honey

1/4 cup (60 ml) red wine vinegar

2 Tbsp (30 ml) ginger, grated

2 tsp (10 ml) garam masala*

1/2 tsp (2.5 ml) red pepper flakes or cayenne powder

1/2 tsp (2.5 ml) cinnamon, ground

Note:  If you don't have rhubarb you can substitute tart apple

*  garmam masala is an Indian spice blend of black pepper, cardamom, coriander, cloves, cumin and nutmeg.  If you don't live near an Indian market you can usually buy it at the bulk food store.

METHOD:

1.  Combine all ingredients in a saucepan.  I used my garden frozen rhubarb.  I bought organic Stanbush cranberries as I didn't make it to any of our local bogs this fall.  Cover and cook on medium high heat, stirring occasionally, for 15 minutes or until fruit softens, cranberries "pop" and sauce begins to thicken.  You can make the chutney in a glass bowl in the microwave or on top of the stove. 

2.  Spoon into warm, sterilized jars while it is still very hot (right away) and seal immediately. Canning companies recommend that chutneys be processed for 20 minutes in a boiling water bath to ensure food safety. Refrigerate after opening and use within 2-3 months.

As you can see below this is a small batch recipe making only 2 pint (500 ml) jars.

NUTRITION FACTS (per 2 Tbsp/30 ml serving): 20 calories, 0 g fat, 0 mg sodium, 5 g carbohydrate, 1 g fibre, 4 g sugar, 0 g protein.  %Daily Values are 4% vitamin C, 2% calcium and 2% iron.

Yours in good taste,


© Nancy Guppy, RD, MHSc


http://nancyguppy.com/

Rhubarb - a year of food by the season

Where I live we are coming to the end of rhubarb season for most gardens. But, I am posting some tips on harvesting and using your rhubarb and how I make my crop last till the end of July.

The following mini food history of rhubarb is copied from the homecooking.about site. About.com continues to be an amazing source of information on pretty much anything! http://homecooking.about.com/od/foodhistory/a/rhubarbhistory.htm

"Rhubarb is botanically-known as Rheum rhabarbarum and the name is a combination of the Greek word Rha for the Volga River, and the Latin word barbarum, for the region of the Rha River inhabited by non-Romans. The popular edible species, Rheum rhaponticum, originated most likely in Mongolia or Siberia. It was introduced to Europe by Italian botanist Prosper Alpinus in 1608 as a substitute for Chinese Rhubarb whose roots were used medicinally.

Ben Franklin is credited for bringing rhubarb seeds to the North American east coast in 1772, yet the red stalks did not catch on until the early 1800s, when it became a popular ingredient for pie.

In the late 1800's, rhubarb was brought to Alaska by the Russians and used as an effective counter-agent for scurvy. By the mid-1900s, its popularity was firmly entrenched in the New England states where it was used as pastry and pie fillings and also to make homemade wine."

With a little care you can harvest one plant for more than 50 years! The stalks are ready to pull when they are 30-45 cm (1-1.5 feet) long. Some people say the newer, red stalks have the best flavour but I like the green ones too. If you want longer lasting rhubarb don't use a knife to cut stalks. Just hold the stalk near the base and give a twist as you pull away. This encourages more stalks to develop and also prevents rot. Remove the flowers as soon as they form as they draw nutrients from the stalks and end your rhubarb production earlier. Using the rhubarb on a regular basis encourages continued growth. I have also been cautioned not to harvest the whole plant as this will weaken growth for next year.

My favourite rhubarb recipes include rhubarb chutney, rhubarb wine, rhubarb custard pie and rhubarb upside down cake. This year I am experimenting with pink rhubarb drinks like punch and tea and slow cooker rhubarb with honey and ginger that has a multitude of uses. I also plan to make a rhubarb curry with my garden vegetables and local chicken or lamb. If you don't eat meat it wouldn't be hard to make an Indian style vegetarian curry with rhubarb as an ingredient.

NUTRITION FACTS (1 cup/250 ml raw): 25 calories, 0 g fat, 6 g carbohydrate, 2 g fibre and 1 g protein. %Daily Values are 2% vitamin A, 15% vitamin C, 10% calcium and 2% iron.

Rhubarb is high in calcium and has more than a comparable cup of milk. Unfortunately, the calcium is in the form of calcium oxalate, which blocks absorption of calcium not only from the ingested rhubarb itself, but also from any other food eaten at the same time. Cooking converts the oxalic acid into an inorganic crystalline form which can build up into kidney stones. Those who tend to develop kidney stones containing oxalate should avoid rhubarb. Rhubarb is low in calories but the sugar or sweeteners used to make rhubarb palatable raises the calorie level.


MEDICINAL QUALITIES: Eat the stalks only. The leaves contain high levels of oxalic acid and are considered poisonous. The stalks have purgative or laxative qualities. Normal servings help promote regular elimination.

Freezing Rhubarb: Remove leaves and end of stem. Wash and slice into 1 inch (2.5 cm) slices. Freeze in plastic freezer bags.

Visit Foodland Ontario for more food facts on rhubarb and other Ontario fruits and vegetables. http://www.foodland.gov.on.ca/english/fruits/rhubarb/index.html

© Nancy Guppy, RD, MHSc
http://www.chapmanslanding.com/

Rhubarb Muffins

I made some rhubarb muffins this afternoon and I am pretty pleased with them. They will come in handy for the kids lunches this week and for me me as I eat breakfast on the way to town! I used a recipe in May Canadian Living magazine but I made it whole-grain, skipped the salt, reduced the sugar and improved the fat.
http://www.canadianliving.com/food/rhubarb_muffins_or_loaves.php

The recipe made 12 good size muffins - 1/4 cup or 60 ml raw batter per muffin. The original recipes says you can also make a loaf in two greased 8- x 4-inch (1.5 L) loaf pans.

2 cups whole-wheat flour (Terza Farms, Thornloe) - 500 ml
1/4 cup barley flour (Terza Farms, Thornloe) - 60 ml
1 cup brown sugar (dark, demerara is what I used) - 250 ml
1/2 cup grapeseed oil (or any oil) - 125 ml
1 egg (local organic from Gypsy Foods)
1 cup sour milk or buttermilk or yogourt - 250 ml
1 tsp pure vanilla - 5 ml
2 cups rhubarb, sliced - 500 ml
1/4 cup large flake oats - 60 ml
2 Tbsp brown sugar - 30 ml
1/2 tsp cinnamon - 2.5 ml

METHOD:
In large bowl, combine whole wheat and barley flours with the baking soda. If you don't have the barley flour you can use all whole-wheat. In separate bowl beat the egg with the oil, sugar and vanilla. Stir into dry ingredients. I use a wooden spoon and mix until flour is incorporated. Do not over mix as the muffin batter becomes tough and you can get the dreaded "peaks and tunnels." Stir sliced rhubarb into batter with a few quick strokes. Scoop into oiled muffin tins, filling three-quarters full.

Topping: Stir together oats, brown sugar and cinnamon in a small bowl. Sprinkle over muffin batter.

Bake in 350°F (180°C) oven. I have gas (propane actually) and it took 40 minutes for my dozen to bake. Press you finger into a muffin to test for doneness. The muffin should spring back up when cooked - if it stays indented they need longer. Let cool in pans for 10 minutes before removing.

NUTRITION FACTS (per muffin): 290 calories with 11 grams of fat, 1.5 g saturated fat, 15 mg cholesterol, 135 mg sodium, 44 g carbohydrate with 4 grams fibre, 23 g sugar, 5 g protein. %Daily Values: 4% vitamin C, 8% calcium and iron.

Join me for a gourmet cooking class at Chapman's Landing Cooking Studio in Nipissing village. On June 6th we will be working with garden herbs to make tasty herb vinegars, oils, dressing and marinades. My class calendar and menus are posted at my website.

© Nancy Guppy, RD, MHSc
www.chapmanslanding.com