Rhubarb is almost gone for the year!

July 4, 2013 · 0 Comments

Good supplies of bright pink forced winter rhubarb are available from mid-February to early May. Summer field rhubarb is harvested in June and July.

When buying rhubarb, look for firm, crisp stalks. To freeze, wash and cut into pieces. Avoid eating rhubarb leaves, which contain a potential toxin called oxalic acid.

The reddest stalks may not be the most flavourful. For pies try Sutton, an old English variety with half green and half red stalks.

Rhubarb is a source of calcium. One cup (250ml) raw, diced rhubarb contains only 27 calories.

In classical Greece and Rome, rhubarb was an important dried root with medicinal qualities.

During the 10th Century, rhubarb was an important article of trade from China to West Asia.

After the 16th Century, the idea of eating rhubarb stems may have occurred to people because of rhubarb’s resemblance to its smaller relative, sorrel.

Rhubarb Oatmeal Squares

A yummy combo of pink and tart rhubarb nestled with a crumbly oatmeal crust with a hint of nutmeg makes a delicious treat or dessert.

Preparation Time: 20 minutes

Baking Time: 55 minutes

Makes 20 pieces

Ingredients:

1 cup (250 mL) all-purpose flour

3/4 cup (175 mL) large-flake rolled oats

1/2 cup (125 mL) packed light brown sugar

1/3 cup (75 mL) unsalted butter, melted

Filling:

2 Ontario Eggs

1/2 cup (125 mL) granulated sugar

1/4 cup (50 mL) all-purpose flour

1/4 tsp (1 mL) nutmeg

2-1/2 cups (625 mL) chopped (1/4-inch/5 mm pieces) Ontario Rhubarb

Preparation:

In large bowl, combine flour, oats and brown sugar; stir in butter until blended. Set aside 3/4 cup (175 mL) for topping. Press remaining mixture into greased 9-inch (2 L) square cake pan, pressing firmly. Bake in 350˚F (180˚C) oven for 10 minutes.

Filling: In bowl, beat together eggs, sugar, flour and nutmeg until smooth. Stir in rhubarb. Spread over warm base. Sprinkle with reserved oat mixture, using fingers and pressing down gently. Bake for 45 minutes or until lightly browned. Let cool completely before cutting into squares. Store refrigerated.

Nutritional Information:

1 Serving:

Protein: 2 grams

Fat: 4 grams

Carbohydrate: 20 grams

Calories: 121

Fibre: 1 gram

Sodium: 10 mg

Source: Foodland Ontario