Rhubarb
A tart spring stalk. The leaves are not eaten.
Availability varies. A New England example may not match your market.
How to prepare
- Discard the leaves.
- Chop the stalks and cook them with fruit until soft.
Storage
Refrigerate stalks and use within a few days.
Shopping note
Stalks should be firm. Do not buy the leaves for eating.
Rhubarb with oats
20 minutes. About 1 bowl. These are kitchen amounts, not a nutrient analysis.
- 1 cup chopped rhubarb stalks
- 1 small apple
- 1 cup cooked oats
- Simmer the rhubarb and apple with a splash of water until soft.
- Spoon the fruit over cooked oats.
- Leave out the rhubarb leaves.
Fruit and a whole grain No added sweetener is required
Availability varies by farm, weather, and week. These are New England examples, not a promise of what is in every market.
Optional: add cinnamon. This does not change the fruit or the oats.