Rhubarb Soda

The second rhubarb recipe which Michelle shared in the South Arm Older Adults Cooking Club is a drink.

This Rhubarb Soda is a good summer thirst quencher.

From rhubarbinfo.com

Rhubarb has a long history of herbal usage. The primary result of rhubarb root as a herbal medicine is a positive and balancing effect upon the digestive system. Rhubarb is one of the most widely used herbs in Chinese medicine. Rhubarb roots are harvested in the fall from plants that are at least six years old. The roots are then dried for later use. The root is used as an anticholesterolemic, antiseptic, antipasmodic, antitumor, aperient, astringent, cholagogue, demulcent, diuretic, laxative, purgative, stomachic and tonic. Rhubarb roots contain anthraquinones which have a purgative effect and the tannins and bitters have an effect that is opposite that of an astringent.

Ingredients

Rhubarb Syrup

• 2 cups water
• 2 cups organic cane sugar
• 2 cups chopped rhubarb

Rhubarb Soda

• sparkling or fizzy water
• rhubarb syrup
• ice cubes

Source: Mintgreenapron.blogspot.com

Strawberry-Rhubarb Crisp Bars

One of the participant of the South Arm Older Adults Cooking Club requested for some rhubarb recipes.

Michelle shared this Strawberry-Rhubarb Crisp Bars which can be prepared all in a pan.

Ingredients

• 1 cup rolled oats
• 3/4 cup plus 2 tablespoons flour
• 1/2 cup light brown sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1 teaspoon cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon sugar, divided
• 1 cup small diced rhubarb
• 1 cup small diced strawberries

Source: Smitten Kitchen.com

Yield: 16 small bars or 8 large ones

Creamy Rhubarb Dessert

Minoo prepared a rhubarb dessert in the Gilmore Park Church Community Kitchen since rhubarb is in season in June.

This rhubarb dessert is creamy and a little tangy. A refreshing dessert.

Ingredients

• 3 cups chopped rhubarb plus 2 tablespoons water if using fresh rhubarb
• 1/2 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon grated orange peel, optional
• 1 cup whipping cream
• fresh strawberries or raspberries for garnish, optional

Source: via Minoo

Strawberry Rhubarb Cobbler

Colleen prepared a Strawberry Rhubarb Cobbler for dessert at the last South Arm Seniors’ Kitchen.

Rhubarb is in season in spring. We served the Strawberry Rhubarb Cobbler with whipped cream for a little indulgence.

Frank will be celebrating his 90th birthday in June 11th. Since this was the last kitchen, we celebrated his birthday in advance. Somehow, I managed to schedule this post to be released on his birthday. We used the Strawberry Rhubarb Cobbler as a substitution to birthday cake. We wished Frank many more birthdays to come.

Ingredients

• 4 1/2 cups chopped rhubarb
• 1 1/2 cups strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon orange zest

For Crust

• 2 tablespoons granulated sugar
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 large egg, lightly beaten
• 1/2 teaspoon vanilla extract

Source: via Colleen

Yield 6 servings

Gingered Rhubarb Apple Crisp

For dessert, Minoo prepared a Gingered Rhubarb Apple Crisp for the South Arm Community Kitchen. Rhubarb is in season at this time of the year.

This Gingered Rhubarb Apple Crisp is bursting with ginger flavour. This will be perfect if served with a scoop of vanilla ice-cream.

Rhubarb is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. Rhubarb is good for maintaining general good health and weight lost diet.

Ingredients

• 2 cups diced rhubarb
• 1 large apples
• 1 cup sugar
• 1 tablespoon minced crystallized ginger
• 1 tablespoon flour

Topping:

• 1/2 cup flour
• 1/2 cup brown sugar
• 4 tablespoons cold butter
• 1/2 teaspoon ground ginger
• 1/2 cup oatmeal

P/S: butter missing from the photos because it was stored in the fridge to keep cold

Source: Minoo

Actually, we had a double dessert day. Peggy also demonstrated a Mango Pudding dessert which I had blogged about here. Since the mango pudding needs time to refrigerate to set, Peggy prepared one at home so that we can enjoy it here. We also got to bring home some which Peggy demonstrated in the kitchen. Peggy, thank you for sharing.

Strawberry Rhubarb Sauce

Jorge served the Basil Cornmeal Muffins with a tangy sauce using fruits and vegetables that are in season. It was the season of strawberry and rhubarb.

The Strawberry and Rhubarb Sauce is very appetizing. It can be served warm or cold. The basil in the muffin goes well with strawberry.

Ingredients

• 1 cup diced strawberries
• 1 stick of rhubarb, diced
• 1/3 cup granulated sugar
• 3 tablespoons lemon juice

Source: Jorge Viduenez

Prep time: 10 minutes;  Cook time: 10 minutes;  Serves 12