Yes, it’s been exploration week. Rhubarb stays good in the refrigerator for about a week, so I wanted to use some of it fresh while I could. It has lots of Vitamin K and calcium plus some other healthy goodies plus I didn't want to lose out on the flavor. So I began my search for rhubarb recipes.
Recipe #1: Rhubarb pie. There are plenty of recipes out there for this favorite. I wish I had my grandmother’s recipe because it’s my mom’s favorite pie. We liked the one I made, although we agreed that to get the true rhubarb flavor, it needed less sugar to allow the sour to bite through a tad.
Recipe #2: Lentils and rhubarb stew. This one wasn’t such a hit. In fact, it’s probably the lowest rated recipe Jim ever agreed to give me an opinion on. This dish, which I found online, was way too sour and just tasted odd. But being the leftover queen that I have become, there was no chance I would throw it out. Instead, I made brown rice last night to combine with it. I also used our canned tomatoes for tomato soup to accompany it. That made it a whole new meal that wasn’t bad, although I still don’t think I’ll try the stew again.
Recipe #3: Rhubarb slaw. I haven’t tried this one yet, or the Rhubarb lemonade recipe my friend Shirley sent to me. I think she said she got them from a magazine. After the lentil stew experiment, I’m a little afraid to try either one. Yet, when I summon my courage, I’ll cut more rhubarb and try them both.
In the meantime, I’m going to freeze the remaining rhubarb in the refrigerator (cut into piece, freeze on a tray then bag) so I can make Mom her pie the next time I see her.