Everything Rhubarb!!

May 2023

EVERYTHING RHUBARB

As Rhubarb Season winds down, we would like to share 2 of our favourite recipes to use up the last of those gorgeous red stocks.
 

LEMON RHUBARB SCONES

Another twist on our U Bake Bread Mixes. This sweet & tart scone is a great way to use rhubarb and works well with fresh or frozen fruit. We use erythritol to keep it low carb, but you can use any sweetener of your choice.

INGREDIENTS:

Makes 15-18 Scones

1 pkg of SUNFLOWER or PUMPKIN Easy U Bake Bread

1 1/2 cups homemade SPROUTED ALMOND nut mylk or water

1/4 cup melted coconut oil, grass fed butter or ghee

1 Lemon juice and zest

1 cup finely chopped rhubarb

1/4 cup ERYTHRITOL

1/4 cup SPROUTED WALNUTS ~ chopped

1 tsp TRUE CINNAMON
 

MINDFUL PREPARATION:

1. Preheat the oven to 350 degrees
2. Combine all the ingredients and let sit for a moment to bind

3. Scoop & press onto greased or parchment lined baking sheet

4. Bake for 45 minutes

These are delicious toasted and slathered with ghee!

RHUBARB MINT CHUTNEY

When the rhubarb & mint are popping up in the early spring, this is a great way to preserve them with a sweet, spicy & savoury chutney that pairs well with everything from curries to grilled meat or veggies, eggs & charcuterie boards.

INGREDIENTS:

Makes 5 cups
1 cup granulated SWEETENER of your choice
3/4 cup apple cider vinegar
6 cups sliced rhubarb, about 2 Lbs
1 cup minced red onion
1 cup apple juice infused dried CRANBERRIES
1 teaspoon GARLIC POWDER
1 teaspoon TRUE CINNAMON
1 teaspoon GROUND GINGER
1/2 teaspoon cayenne
1/2 tsp crushed red pepper flakes
1/2 tsp cardamom
1/2 tsp SALT
Handful of fresh mint leaves, rough chopped

MINDFUL PREPARATION:

1. First gather your ingredients. If you are harvesting your own rhubarb, remove the leaves and mulch the plant with them.

2. Next, combine vinegar and sweetener over medium heat to dissolve.

3. Then add remaining ingredients except mint and simmer over medium low heat until softened and thickened, about 15 mins.

4. Allow to cool, puree if you like a smoother texture. Add mint and season to taste with more salt if needed.

5. Process rhubarb mint chutney into jars, freeze 1-2 cup servings or store in the fridge up to 1 month.

More ways to use Rhubarb Mint Chutney

There are so many delicious ways to use chutney, check out this BLOG to find more ways to use your chutney!