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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.

Like it! Rhubarb Blueberry Sauce with Orange Slices

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.

Yield: 4 servings

Nutrition Facts per Serving: Calories 150; Fat 0g; Cholesterol 0mg; Sodium 5mg; Carbohydrate 37g; Sugar 28g; Fiber 5g; Protein 2g

© South Dakota Board of Regents

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.