Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- 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.
- 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
- 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)
- Combine the rhubarb, orange juice, sugar, and orange peel in a saucepan.
- 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.
- Stir in the blueberries.
- Either chill mix for later or serve warm into 4 dessert bowls.
- 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
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