WDSE Cooks - R is for Rhubarb
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.
Saturday, June 2 at 12pm
Sunday, June 10 at 12pm
Sunday, June 3 at 1pm
Tuesday June 5 at 6:30pm
Saturday, June 9 at 12pm
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.