Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. It is a herbaceous perennial growing from short, thick rhizomes. It produces large leaves that are somewhat triangular, with long fleshy stalks and small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.
In culinary use, fresh raw leaf stalks (petioles) are crisp (similar to celery) with a strong, tart taste. Most commonly, the stalks are cooked with sugar and used in pies and other desserts. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.
Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that, since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits.[1]
But seriously, who cares!? It's delicious. The other day my husband informed me that he loves rhubarb pie. I had never eaten rhubarb in any form or even cooked with it so I didn't give it a second thought. That is, until I saw it in the freezer section in my grocery store. I bought two bags, just in case. He added vanilla ice cream to the cart to make a simple rhubarb smoothie.
To prove that I'm a good wife (that's a joke, he knows I love him), I did a little digging. I found a good smoothie recipe (see below) but I also found something better - BROWNIES. Who knew. Now you do, too.
INGREDIENTS:
1 c raw honey or agave
1/2 c coconut oil, softened
2 eggs or 2 flax eggs (2 TBS ground flax seeds soaked in 1/2 c water)
1 tsp vanilla
1/2 c whole wheat flour
1/3 c cacao powder (not cocoa), raw cacao powder
1/2 tsp salt
1 c finely chopped rhubarb (measure after chopping)
1/2 c dark or semisweet dairy-free chocolate chips
PROCEDURE:
Preheat oven to 375. Line an 8x8 or 9x13 or similar pan with parchment paper.
Mix wet ingredients then add dry.
Bake for 20 minutes or slightly less if your oven runs hot.
Chill before cutting and removing from parchment.
ENJOY!
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| Rhubarb brownies hot out of the oven |
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| Rhubarb brownies |
I don't have a photo, but here is a smoothie recipe and variations.
1 c milk
1/2 c frozen strawberries
1/3 c frozen rhubarb
1 TBS ground flax
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp honey
Puree until smooth. Variations: Use almond milk or chocolate cashew milk. Add a banana. Leave out the flax seeds. Use agave instead of honey. If you use a banana may not need the honey.
Here is a link to my granola bar recipe: http://colleenwaitwrites.blogspot.com/2015/01/fruit-and-nut-bars.html
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