One of the few fruits or vegetables that is sure to make you want to scrunch your face up and take another bite…rhubarb. As it comes into season right now, my most favorite thing to do is cook it up with some strawberries and a bit of blue agave syrup. I then use that delightful sauce on top of toast, in tarts and pies and crumbles and crisps…and actually just eat it by the spoonful as a treat. Put that delight into your greek yogurt and yum, yum! Perfect!
A few important facts on rhubarb…if you grow it, you can not harvest the first year. Secondly, do not eat the leaves they are considered toxic. Rhubarb is a great fibrous plant with great levels of vitamin A. Eating raw rhubarb regularly may help balance stomach acid and there are studies that show it may help reduce blood pressure. It is also believed that rhubarb had some anti-bacterial properties when used as an astringent.
The beauty of this great plant is that it can be used anyway and you can have it all year round. It will grow well in a hothouse. It can be raw, stewed, frozen, jammed, canned and baked. I hear it make s a great wine and can’t wait to try that process! Because of the tartness when cooked with meats, it has a great tenderizing effect and pairs deliciously with rosemary. Below I have created a new recipe to use rhubarb in every day cooking.
Some people consider this an old-fashioned plant. I say then it’s an oldie but a goodie. Next time you want someone to pucker up, in the good way, make them any one of the rhubarb dishes available online or in cookbooks. It is sure to get the reaction you want.
Rhubarb Mahi Mahi
2 lbs of chopped rhubarb( 1 inch pieces)
1 cp water
1/2cp balsamic vinegar(wood aged preferred)
8 sprigs of tarragon
1 tsp black pepper
4 mahi mahi steaks
Place rhubarb and liquids in a saucepan over medium heat. bring to a boil and lower to low heat. Add tarragon and stir occasionally. cook until rhubarb pieces have completely broken down. Add tsp of black pepper and stir to incorporate.
Place 4 mahi mahi steaks into a baking dish. Pour rhubarb compote over fish. Cover with foil and bake at 375 degrees for 20 minutes.