Rhubarb: A Delicious and Welcomed Sign Of Spring
Few vegetables make a foray into sweet desserts as easily as rhubarb. This spring and summertime favorite cooks down delightfully into jams, sauces and dessert fillings, perhaps most memorably in strawberry rhubarb pie. According to Self magazine, this piece of produce is a great source of fiber and vitamins C and K, as well as calcium, potassium and manganese. It has a short season, though, so stock up while you can and freeze some for the rest of the year!
Whip up this tangy and sweet pie filling, adapted from a recipe by Cooking Light magazine, and use with your favorite pie crust or crumble recipe all summer long.
Strawberry Rhubarb Pie Filling
3 1/2 cups sliced fresh rhubarb (about 1 1/4 pounds)
1 cup granulated sugar
1 tablespoon fresh lemon juice
2 Granny Smith apples, peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/4 teaspoon salt, divided
3 tablespoons all-purpose flour
To prepare the rhubarb, wash it thoroughly and make sure to trim off the leafy ends. Slice lengthwise if stalks are wide. If stalks were field-grown, they may be too fibrous and will need the outer strings peeled off, RecipeTips.com reports. Simply make a small incision at the top of each stalk and peel the strings down and off to remove them. Next, chop the stalks into 1/2-inch pieces.
In a medium bowl, combine the rhubarb, sugar, juice and apples, and toss to coat. Sprinkle this mixture with cinnamon, salt and flour, and then toss again. Spoon the filling into your favorite prepared pie crust, or use it to make turnovers, mini pies or a warm crumble.