Easy instructions for dehydrating rhubarb coming up! But first, did you know that: Rhubarb is a good source of vitamin A, and vitamin C, followed by Folate, and Choline.
As far as minerals go, rhubarb is a fantastic source of Potassium and Calcium, followed by Phosphorus with trace amounts of Selenium, Iron, Manganese, and Zinc! Rhubarb also contains Omega-6 fatty acids.
Dehydrated rhubarb is great for pies, desserts, and tarts.
As a kid, I remember going to the back garden and even nipping over the neighbor's fence – to break off stalks of rhubarb, (the shame of it), and then rush home with it ... Maybe this is something I should consider growing myself ... then I don't have to scale walls and fences and get skinned knees! Back in the kitchen with my goodies, I dipped the ends into sugar, and ate it raw. OMG. I used to eat too much of it and ended up with a stomach ache!
When my dad was a kid, he and his friends used to call it "yunky" – and that's meant in a good way – though he can't for the life of him remember why they called it
As mentioned above about my having rhubarb in the neighbor's yard, I do recall having some growing in our own yard too – it's that 'grass is greener on the other side' syndrome? LOL
Anyway, just wanted to say that living in the UK, with plentiful rain, and 'some sun', they sure had perfect growing conditions. I'm comparing this to where I live now, in sunny hot central Florida. When you get older, you realize that when you were young that you didn't even know that something as special as fresh rhubarb would become something to NOT take for granted. Rhubarb in our local grocery store is not cheap, so when it's in season at the store, I get busy dehydrating rhubarb!
My friend, Lynn, runs "Nourished Homestead" blog and this caught my eye today: Amish Rhubarb Pudding!
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