Rhubarb – Prairie Grown

Posted on 19. Jun, 2012 by Jenn in Canola Recipes

Did you know that rhubarb is actually a vegetable that we cook and bake like a fruit?  This is just one of the many bits of information that you’ll find in the Prairie Fruit Cookbook by Getty Stewart, PHEc and local food blogger.  The book was just released this spring and has been flying off the shelves ever since.

I picked up my copy of Prairie Fruit Cookbook at Getty’s book launch in late April and started dreaming of all the fabulous things I would be making this season.  First on my list was rhubarb (one of my What We’re Lovin’ for June items).

I couldn’t wait to harvest my rhubarb this year.  We eat as much of the rhubarb as we can when it is fresh but when the plant is at its peak I harvest, wash, dice and freeze the excess rhubarb for use at a later time.  Getty’s book has great info on how and when to harvest your rhubarb as well as tips on making sure you leave your plant healthy for next year.

This year our family favourite rhubarb recipe came from the Prairie Fruit Cookbook - Rhubarb Honey Bran Muffins (recipe below).

This summer Getty is going to be guest blogging with us.  Watch for her posts on the be well! blog and appearing in our monthly be well! newsletter.  We will also be talking with Getty and sharing with you her answers in our 5 Questions series like we did with Johanne Ross – one of our passionate Aggies!

The Prairie Fruit Cookbook is also in our be well! prize packs all summer long.  Leave a comment below telling us your favourite Prairie fruit and I will enter your name into the June prize pack draw!  Who knows, maybe you’ll win!

Eat Well…Jenn

Rhubarb Honey Bran Muffins (printer friendly version)

Ingredients:
1 1/2 cup whole-wheat flour (375 mL)
3/4 cups wheat bran (175 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/4 tsp salt (1 mL)
1 egg (1 )
1/4 cup canola oil (60 mL)
1/2 cup honey (125 mL)
1/2 cup milk (125 mL)
1 tsp vanilla extract (5 mL)
3/4 cups applesauce, unsweetened (175 mL)
1 1/2 cup rhubarb, diced (fresh or frozen) (375 mL)

Directions:
1. Preheat oven to 375°F (190°C). Lightly spray canola oil cooking spray on non-stick muffin pans.
2. In large bowl, mix together flour, bran, baking powder, baking soda, cinnamon and salt.
3. In a second bowl, mix together egg, canola oil, honey, milk, vanilla and applesauce.
4. Add wet mixture to dry mixture and stir until just combined. Add rhubarb and gently fold into mixture. Spoon into prepared muffin pan(s).
5. Bake for 20-25 minutes or until tops are firm to the touch.

Jenn

Jenn is a Professional Home Economist, mom of two, avid baker and passionate about yoga. Follow Jenn on twitter @jeniferdyck.

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Tags: cookbook, fruit share, gardening, Getty Stewart, muffins, recipe, rhubarb