Rhubarb Ginger Yogurt Pops This recipe for Rhubarb Ginger Yogurt Pops is made with Rhubarb Ginger Saucerecipe that was posted on Tuesday. It’s made similar to the recipe for Strawberry Yogurt Pops that I posted on Monday but with a few minor tweaks. Let’s just …
Why Have You Not Tried These Three Delicious Recipes Asia is a vast continent. With so many different cultures, languages and cuisines. For those of us that yearn to learn more about the plethora of culinary cultures, you need not look any further. If you haven’t tried dishes that both …
When most people think of rhubarb and what to pair with rhubarb, they immediately think of strawberries. While pairing rhubarb with strawberries is popular in the USA, pairing rhubarb with ginger is popular in Britain. This was one pairing I simply had to try for myself. The pairing of tart rhubarb with sweet and spicy crystallized ginger is magical. The flavors blend together beautifully and together create a delicious sauce. One you won’t soon forget.
The thick, celery-like stalks of this buckwheat family member can reach up to 2 feet long. The stalks are the only edible portion of the plant. The leaves contain oxalic acid and therefore can be toxic. Although rhubarb is generally eaten as a fruit, it’s botanically a vegetable. There are many varieties of this extremely tart fruit-vegetable. Most of which fall into two basic groups; hothouse and field grown. Since I live in an state (Wisconsin) where rhubarb grows unattended in backyard gardens and alongside garages, a third group was added: homegrown.
The hothouse group is distinguished by its pink to pale red stalks and yellow green leaves. Hothouse rhubarb is available from December through March. Field grown rhubarb, which are more pronounced in flavor than hothouse rhubarb has cherry red stalks and green leaves. Field grown rhubarb can usually be found from March to October. Hothouse and field grown rhubarb can be purchased in supermarkets and specialty markets. Homegrown rhubarb is usually found growing in a backyard rhubarb patch and is available for picking from early May through early June.
Homegrown rhubarb can be found in older neighborhoods, where it was once grown as a special springtime treat and a way to make pies for a large family. Rhubarb grows virtually unattended, alongside houses, garages and in backyard gardens. Once called ‘pie plant’ because most home cooks used rhubarb to make pies. You seldom see rhubarb growing in new sub-subdivisions areas. Once planted and established, rhubarb is literally hard to destroy. Rhubarb is best frozen, either chopped or left whole. Another way to preserve rhubarb is in jam.
When purchasing or picking fresh rhubarb, choose crisp stalks that are brightly hued. The leaves should be fresh-looking and blemish free. Fresh rhubarb is highly perishable therefore should be refrigerated, tightly wrapped in a plastic bag. Rhubarb will keep this way up to three days. Wash and remove leaves just before using. Because of its intense tartness, rhubarb is usually combined with a considerable amount of sugar. Rhubarb makes delicious sauces, jams, desserts and so much more.
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