Freezing Rhubarb

Rhubarb is such a classic taste of spring, and we're always a little sad when the season starts to wind down. But it doesn't have to be goodbye until next year! Try freezing some to enjoy all winter long with these easy steps: 

1. Trim off leaves (they are actually poisonous!) and about an inch from the bottom of the stalk.
2. Wash and dry thoroughly and chop into chunks about an inch thick.
3. Transfer chunks of rhubarb into a freezer-friendly zipper storage bag and place in the freezer.

There you have it! Easy as 1-2-3 :)
 Freezing fresh produce when it's at peak season is a great way to ensure your winter diet stays full of variety & health.

We also freeze some here on-farm so feel free to drop by any time!

Alex Chesney, RD



Rhubarb & Yogurt Parfait

Here's a quick & easy, plus healthy & delicious treat that can be enjoyed as an on-the-go breakfast, or as a light dessert! Rhubarb & oats provide filling fiber, and Greek yogurt gives a boost of protein. Prepare ahead of time for easy enjoyment. Here's the recipe: 

*Makes 4 servings

6 cups rhubarb, chopped
6 tbsp honey
¼ cup water
3 cups Greek yogurt
1 tsp vanilla extract
2 cups large flake oats

Place chopped rhubarb, 3 tbsp of the honey, and water in a medium stock pot over low heat. Simmer for approximately 20 minutes, stirring occasionally, until rhubarb is completely softened. 

Meanwhile, whisk together Greek yogurt, 3 tbsp of honey, and vanilla extract. 

Once rhubarb is cooked, begin to layer your parfaits into 4 mason jars. Start with 1/2 cup yogurt mixture, then layer on 1/2 cup rhubarb, then repeat once for each jar (total of 1 cup of yogurt and 1 cup rhubarb per jar). Top each parfait with 1/2 cup oatmeal.
Store in fridge until ready to enjoy!

Recipe created by Alex Chesney, RD

Rhubarb Crisp

Rhubarb crisp is so delicious & easy to make. It can be made using either fresh or frozen rhubarb - either works! This dessert makes the perfect addition to a weeknight family dinner, and here at the farm we love to nibble on leftovers (if there are any!) for a breakfast-time treat. 

Here's the recipe: 

Ingredients for filling:
4 cups of chopped rhubarb
1/2 cup sugar
Dash of lemon juice

Ingredients for topping:
1 cup quick cooking oatmeal
1/2 cup brown sugar
1/4 cup butter, softened
1/4 tsp cinnamon (optional)

Preheat oven to 350. Toss chopped rhubarb in sugar and transfer to a greased 9x9 baking dish. Prepare topping: mix oatmeal and brown sugar, then cut in softened butter. Once combined well, sprinkle on top of rhubarb. Bake for 30-45 minutes (until rhubarb is softened and mixture is bubbly). Enjoy!

Recipe created by Alex Chesney, RD