Rhubarb is the pinkish stem of the Rheum rhabarbarum plant species that is often mislabeled as a fruit. According to The Healthy Food Directory, it is rich in calcium and potassium with significant amounts of thiamine (vitamin B1). Though plain in appearance, this vegetable is versatile in sweet or savory dishes, adding a tart flavor and a burst of light pink.
Eventually, Marco Polo brought rhubarb back to Europe from one his oriental excursions. It wasn't until the 18th century in Great Britain when rhubarb was cultivated for cooking. Rhubarb was often smashed and used as a filling for pies and tarts.
1 pie pastry
1 cup sugar or sugar substitute (plus 1 tablespoon for sprinkling)
Pinch of salt
1/3 cup all-purpose flour
2 cups trimmed, sliced strawberries
2 cups chopped rhubarb (cut in 3/4- to 1-inch pieces)
3 tablespoons unsalted butter, cut into small pieces
1. Preheat oven to 350 degrees F. and line a 9-inch pie plate with pastry. Combine 1 cup sugar or substitute, salt and flour. Arrange half the strawbwerries and rhubarb pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture.
2. Dot pie filling with butter. Brush pastry edge with cold water and sprinkle with 1 tablespoon sugar or substitute. Bake for 40 to 50 minutes or until rhubarb is tender and crust is golden (if crust begins to brown too quickly, cover crust with strips of aluminum foil). Let cool slightly and serve warm with vanilla ice cream.
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!