February 2012
| Seasonal Feature: Early Rhubarb |
|
Forced or early rhubarb is pale pink in colour and needs little cooking, it is sweeter than outdoor varieties but you may still need to add some sweetness. Growers traditionally labelled rhubarb as a vegetable but in 1947 a US court ruled it to be a fruit to reflect its common uses. Nutritionally rhubarb is a good source of potassium, manganese as well as the vitamins A and C. Why not try this delicious fresh tasting dessert? Clean and prepare some rhubarb cutting into large chunks, stew in a pan of water with 1-2 tablespoons of xylitol and a dash of vanilla essence, cook until soft and tender. Meanwhile crush some “Against the Grain” Almond cookies with a rolling pin and set aside. When the rhubarb is cooked remove from the pan and place in a serving dish. Top with the crushed almond cookies and serve with this lovely light sweet tahini cream. Blend 200g of low fat natural yogurt with 4tbsp of tahini and 2 tbsp of xylitol – simplicity! This is a great dessert for a Mother’s day supper. |