Anyone else have an abundance of rhubarb growing in their backyard? I do! I admittedly don’t have a very green thumb, I’ve tried growing tomatoes and raspberries with some success, but thankfully rhubarb requires very little attention to thrive.
One crazy fact about rhubarb is that it’s actually a vegetable! Where rhubarb is a super sour vegetable, and therefore often cooked with a lot of sugar, it is typically thought of as a fruit (and even classified as one through the USDA). Regardless of the vegetable versus fruit classification, rhubarb offers some nutritional punch as the rhubarb stalks are a good source of fibre and antioxidants. Just don’t eat the large green leaves – they’re poisonous!
I thought I might not be the only one with copious amounts of rhubarb, so I gathered together my favorite rhubarb recipes to share. I hope you guys enjoy them as much as I do. My kids are especially enjoying the popsicle recipe!
Rhubarb Raspberry Oat Squares by Katie Cavuto, RD
Strawberry Rhubarb Pie Overnight Oats by Bite of Health Nutrition
Strawberry Rhubarb Chia Seed Jam by Osinga Nutrition
Buttermilk Rhubarb Muffins by Healthy Ideas Place
Rhubarb and Greek Yogurt Popsicles by The View From Great Island
If you liked this round up, you may also like my kid-approved tropical green smoothie (and smoothie bowl) recipe.
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![[AD] Ready to make your new favourite chocolate chip cookies?? 🍪 Trust me – make a double batch because they’re going to fly off of the baking sheet before you’ve even had a chance to try one yourself. They are SO yummy, soft and tender… exactly how a chocolate chip cookie should be🙌🏻
As a registered dietitian I love finding creative ways to incorporate locally sourced nourishing ingredients into my baked goods, like…LENTILS! Lentils are packed full of plant-based protein, dietary fibre and vitamins and minerals. They are also budget-friendly, SO versatile and accessible.
Not only have I included Canadian lentils, but I’ve also used other Canadian-grown ingredients like wheat flour, eggs, butter, and oats. Visit Canadian Food Focus (canadianfoodfocus.org) to learn more about nourishing Canadian ingredients, from farm to fork !
Makes 12 large cookies
Ingredients:
• 1/3 cup butter, softened
• ½ cup brown sugar (packed)
1 egg (room temperature)
• ¾ cup cooked red lentils
• 1 tsp vanilla
• 1 cup flour (all-purpose or whole wheat are both fine)
• ½ cup rolled or quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1/3 cup dark chocolate chips (or chunks)
• Coarse sea salt for sprinkling on top (optional)
Directions:
1. Preheat your oven to 375F and line a baking sheet
2. Cook your red lentils as per the package (or as I’ve described above)
3. In a large mixing bowl, whisk together wet ingredients (butter, brown sugar, egg, lentils, vanilla)
4. To that bowl, add the dry ingredients (flour, oats, baking soda and powder, cinnamon and salt)/ Fold those into the wet ingredients (do not over-mix).
5. Fold in the chocolate chips
6. With a spoon, scoop out about ¼ cups worth of batter (for one cookie) and evenly distribute one dozen onto the cookie sheet. Top with a tiny bit of coarse sea salt if desired.
7. Bake at 375 for about 15 minutes, checking at the 13-minute mark (as some ovens are hotter than others). You want your cookies slightly under-baked. Enjoy!
#lovelentils #lovecdnfood #lovecdnfarms #lovecdnrecipes](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/382016981_140634385792877_1677666589623245277_nfull.jpg)
Comments
So many delicious ways to use my favorite ingredient!
Thanks! And thanks for introducing me to Rhubarb Popsicles! Life changer 🙂