WDSE Cooks - R is for Rhubarb

Share this:

Forward

Fill out the form below to share this page with your friends.

Enter multiple addresses on separate lines or separate them with commas.
(Your Name) has forwarded a page to you
(Your Name) thought you would like to see this page from the WDSE•WRPT web site.

Would you call it sweet; or would you call it sour? Would you use it in a beverage or bars, cheesecakes or chutneys, or sauces and syrups? “IT” is the focus of WDSE Cooks classic special “R” is for Rhubarb, featuring a wide variety of recipes focusing on this very hardy plant. Please join WDSE Cooks host Juli Kellner for “R” is for Rhubarb. A host of talented cooks from across our region prepare their favorites from Ely to Finlayson and Grand Marais to Hayward! Enticing recipes included Gingered Rhubarb Jam, Rhubarb Stuffed Pork Chops, Rhubarb Daiquiri, Roasted Rhubarb, Sticky Rhubarb Muffins, Rhubarb Slush, and many, more.

Air sates:

PBS North:
Saturday, June 2 at 12pm
Sunday, June 10 at 12pm

Create:
Sunday, June 3 at 1pm

Tuesday June 5 at 6:30pm
Saturday, June 9 at 12pm

Rhubarb Trivia:

Fruit or Vegetable? Do you know the plant with the big green leaves and a long red stalk, Rhubarb, (Rheum officinale Baillon) is a very undemanding perennial vegetable? Wrongly, Rhubarb is often counted among the fruit species. This is due to its sour, fruity taste and the fact that it is mainly used for desserts.

The origin of the large leaved vegetable is Asia. It belongs to the class of the knotweed family (Polygonaceae) as well as sorrel (Rumex acetosa). A positive effect on the cardiovascular system, Rhubarb contains elements like magnesium, iron, phosphorus and iodine. You only eat the stems of the rhubarb. Remove the leaves immediately and throw them on your compost.

Bon Appétit!