Rhubarb Veggie or Fruit

To my amazement Rhubarb doesn’t seem to be well accepted to the masses.  So for education reasons and not for a persuasive agenda let’s give Rhubarb the lime light.   With a little sweetener added it is a wonderfully tasty (healthy for you) fruit.

Oh! By the way Rhubarb is usually considered a vegetable, but in 1947 a New York court of the United States decided because it was used in the United States as a fruit it was to be counted as a fruit.  Really, it doesn’t matter what they call it.  This fruit makes great jams and is yummy in pies and many other desserts, for years the roots have been used for a strong laxative.  No comment on that benefit, just take it and run J.

I didn’t know this for the longest time, so I don’t want to take it for granted that everyone knows that the leaves on Rhubarb plants are poisonous.  Not to get into the cultivating of the plant to much, but most of the time with home grown plants the stalks are mostly green with a little red color and greenhouse plant are the opposite they have more red with little green on the stalks.

Anyway, let’s get to the fun part; the recipes.  Hope you enjoy them.

Rhubarb Strawberry Pie

Ingredients:
2 (9 inch) unbaked pie crust
3 cups chopped fresh rhubarb
3 cups halved fresh strawberries
1 egg
1 cup Stevia (natural sweetener)
1 cup sour cream
½ cup coconut flour

Directions:
Preheat the oven to 450 degrees.
Press the pie crust into a 9 inch pie pan.  Spread rhubarb and strawberries in an even layer in the bottom of the crust.  In a medium bowl, whisk together the egg, stevia, sour cream and 1/2 cup flour until smooth.  Pour over rhubarb and strawberries.  Cover with 2nd pie crust and use fork to poke holes in the top crust.  Bake for 15 minutes in the preheated oven, and then reduce heat to 350 degrees.  Continue to bake for 40 minutes or until the top crust is golden brown.  Cool completely before slicing and serving.

Crunchy Rhubarb Dessert

Ingredients:
BOTTOM CRUST
1 cup all purpose flour
1/3 cup stevia
1/3 cup cold butter

FILLING
1 ¼ cups stevia
¼ cup all purpose flour
½  teaspoon salt
2 eggs, lightly beaten
4 cups chopped fresh rhubarb

TOPPING
¾ cup all purpose flour
½ cup stevia
¼ teaspoon ground cinnamon
¼ cup chopped walnuts
1/3 cup cold butter

Directions:
In a bowl, combine flour and stevia.  Cut in butter until crumbly.  Press into a greased 9-in square baking dish, Bake at 350 degrees for 15-18 minutes or until brown around the edges.  While the bottom crust is baking, in a large bowl, combine the stevia, flour and salt.  Add eggs; mix well.  Fold in the rhubarb, pour over crust.  For topping , combine the flour, stevia, cinnamon and walnuts in a small bowl; cut in butter until crumbly.  Sprinkle over filling.  Bake at 350 degrees for 4-50 minutes or until rhubarb is bubbly, Completely cool on wire rack before serving.

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