Rhubarb

Pick it!

• Select firm, red stalks; usually those that are deep red are sweeter and richer, green stalks may be sour.
• Rhubarb can be stored in a plastic bag in the refrigerator for a few days.
• The skin on the stem is peeled off prior to use.
• Rhubarb has large green leaves that should not be eaten.

Try it!

• If purchased with leaves or roots, remove them, they are a source of a toxic poison.
• Rhubarb is naturally tart, less sugar is used in recipes.
• Rhubarb is most-often used in pies and baked goods. Also included in cold soups, jams, and meats like beef, pork and lamb.

Ingredients

• 1 pound rhubarb, trimmed and cut into thin slices
• 1/4 cup orange juice
• 5 Tablespoons sugar
• 1/2 teaspoon finely grated orange peel
• 1-cup fresh or frozen blueberries
• 2 large navel oranges, peeled and cut into sections
• 4 sprigs fresh mint (optional)

Directions

1. Combine the rhubarb, orange juice, sugar, and orange peel in a saucepan.
2. Cover and bring to a boil over medium high heat, then turn to low and cook for 8 minutes or until the rhubarb is very soft.
3. Stir in the blueberries.
4. Either chill mix for later or serve warm into 4 dessert bowls.
5. Arrange the orange sections in a flower shape on top of the sauce and garnish with a sprig of mint.