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Fresh Rhubarb - per lb
Item #: VGR301
Our Price: $7.95
 
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Description 

 

 

Rhubarb has often been called the “pie plant." It's true that the unique, tart flavor of rhubarb has made it a favorite in pies and desserts, but it's also a fantastic ingredient in tangy sauces, chutneys & compotes that make a great accompaniment to savory dishes, including meats, fish & fowl.

 

Originally cultivated in Asia over 2,000 years ago for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Because of its use in pies & desserts, rhubarb is generally considered by many to be a fruit, but it's actually a vegetable!

 

Rhubarb is good for you, too. High in Vitamins A and C, calcium and fiber, one cup of rhubarb contains only about 26 calories. Only the petioles (stalks) are edible, however. The leaves of rhubarb contain high amounts of oxalic acid and are unsafe to eat in any quantity.

 

Enjoy the tart, excitingly tangy flavor of fresh rhubarb while it's in season!

 

 

Recipes

Rhubarb and Dried Cherry Chutney
The tartness of the rhubarb is balanced beautifully by the concentrated sweetness of the dried cherries. The red wine vinegar adds just the right touch of acidity to keep the bright red color of the rhubarb from disappearing in the cooking process. This combination brings out the best in all the ingredients, making this chutney a classic!
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Rhubarb, Pear, Apple and Raspberry Tart
This is not your usual old-fashioned rhubarb pie.
Layers of firm, toothsome apples & pears, nuggets of tart, tender rhubarb and a scattering of ruby-red raspberries make this tart a summery wonderland of tastes & textures. The crisp, rich shortbread-like crust is so much better than anything you can buy pre-made, that it's worth a little effort.

This tart stands on its own merits, but top it with a scoop of vanilla ice cream, a dollop of soft whipped cream or a couple of spoonfuls of thick Greek yogurt, and you've got a dessert to remember.
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Grilled Salmon with Rhubarb-Hibiscus Sauce
The unique flavor of rhubarb has made it an old-time favorite ingredient in pies & desserts, but it's also fantastic in tangy sauces to accompany savory dishes.

In this recipe, the delightfully tart acidity of rhubarb provides a pleasant counterpoint to the richness of grilled wild salmon, but the sauce would be equally good with roast pork or duck.

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Roast Duck with Rhubarb-Cider Sauce
Fresh rhubarb has a powerfully sour tang that is usually countered with lots of sugar. Our sauce, really more of a stewed rhubarb or compote, uses less sugar than usual and a generous amount of dry hard cider to tame rhubarb’s bite. We’ve paired this zesty rhubarb sauce with a simple preparation of oven-roasted duck, but it goes wonderfully with any rich meat or fowl. Try it with roast pork or chicken, grilled sausages – even alongside the cranberry sauce with your next holiday turkey. We used intensely aromatic blossoming sage, because the sage in our garden is currently flowering, but regular sage works equally well.
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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com