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Peanut butter and jelly. Salt and vinegar. Peaches and cream.
Some foods were just meant to be together. And a classic summertime example of a perfect flavour marriage is that of rhubarb and strawberries.
Both are abundant in spring and summer. The tart and tangy taste of rhubarb melds perfectly with sweet, red strawberries. Like an A-list celebrity couple, these two fruits also look great together. I’d love to hear your favourite ideas for combining these two fruits. They’re always popular in pies and fruit crisps, but are equally lovely in muffins with a streusel topping or in a salad with poppy seed dressing. In our family, we like to stew our fresh-from-the-garden rhubarb (simply place chopped rhubarb in a pot, add about 1/3 cup of water, sugar to taste and simmer until applesauce-like in texture.) Stewed rhubarb is delicious served warm or cold on its own as a healthy dessert. It can also be topped with a little ice cream or blended with strawberries, raspberries or banana into a refreshing smoothie.
One cup of rhubarb supplies just 26 calories and 2 grams of fibre. It’s a source of calcium, however, it also contains oxalic acid, which makes the calcium less absorbable. (Oxalic acid is the reason it’s not recommended to eat rhubarb leaves.) The same amount of strawberries has about 50 calories, 3 grams of fibre and 150% of the daily requirement for vitamin C. A delicious combo you can feel great about eating!
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