Rhubarb is known as the “pie plant” with many varieties & wonderful ways to eat it. Not only does it compliment other foods, but rhubarb is also full of calcium & vitamin C. This perennial vegetable (not fruit) ripens weeks before it’s paired-favorite, strawberry. It stores fresh for about one week or it freezes well for those that want to preserve a few stalks for when strawberries are in season. Be sure to wash & remove the green leaves. They’re poisonous to eat!! Rhubarb’s tart flavor disappears once it is cooked to sweetness, which is why it is the perfect complement to many other sweet treats.
1 stalk rhubarb (4 oz.)
1 ½ cups strawberries, chopped
2-3 tbsp. raspberry preserves/jam
Snipped fresh basil
Brush rhubarb with oil. On an outdoor grill or indoor grill pan, grill rhubarb directly over high heat for about 5 minutes or until lightly charred and softened, turning frequently. Chop rhubarb. In a bowl, stir together strawberries and preserves/jam. Stir in rhubarb and snipped fresh basil to taste. Serve with cinnamon pita chips, over pound cake, angel food cake, or vanilla ice cream.