>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
a few handfuls of blackberries (or marionberries, or boysenberries, or ollaieberries)
approx 1/2 tsp lemon zest
nutmeg (about 1/2tsp – you don’t want to overdo it!)
a pinch (or a shake) of salt
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.