>New food of the week: Rhubarb

>So, for a while now, I have made it my mission to try one new food every week. Unfortunately, until now, I haven’t made it my mission to blog about it. So, from here on out, good or bad, I will be blogging about my weekly new foods.

This week: Rhubarb

This gorgeous, bright red vegetable is quite tart. I sliced it and dipped slices in cinnamon-sugar – it was great.

I also used three stalks for a rhubarb/peach/blackberry crisp. This was amazing. The rhubarb was way less sweet after being cooked (and after being cooked with sugar and peaches, what isn’t going to be sweeter?).

Rhubarb Peach Blackberry Crisp
3C rhubarb
1.5-2C peaches
a few handfuls of blackberries (or marionberries, or boysenberries, or ollaieberries)
approx 1/2 tsp lemon zest
3/4C sugar
2TBL flour
nutmeg (about 1/2tsp – you don’t want to overdo it!)
a pinch (or a shake) of salt

1/2C Flour
3/4C oats
1/2C packed brown sugar
a pinch of salt
5TBL Earth Balance – EB – (I use the sticks when baking)

Mix filling ingredients together. Pour into baking dish (I think I used a 9×11)

Mix dry topping ingredients together, spread over filling. put chunks of EB (spread out) over topping

Bake at 375* F for about 35 minutes (I think I baked mine for 32 minutes)

() () () — and some more parenthenses for the heck of it.


About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on April 16, 2010, in berries, dessert, new food, peaches, rhubarb. Bookmark the permalink. 3 Comments.

  1. >Kelly, this is great! I actually have all of the ingredients to make this except for rhubarb. I assume one could easily find rhubarb at whole foods…I've never tried rhubarb in my life but saw a few posts on it lately and am now curious! It kind of reminds me of a healthy peach cobbler 🙂 I'll post if I make it this weekend!


  2. >Jess! I'm thrilled you're excited to try it!I think next time I make it, I will use a date syrup instead of so much sugar. I will definitely post an update when I do that.I can't wait to hear what you think!(oh! and I can find rhubarb in most grocery stores – they're really red stalks that look a little like celery. I think you can buy it frozen too)


  3. >I finally blogged about it! Took me long enough :/


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