New England Tradition

Late spring brings out so many good traditional treats from the garden. Raw Rhubarb, with a little bit of salt on it is the way some natives enjoy it.

The way I like to use Rhubarb is in a traditional pie. A recipe that goes back to the 1820's when this perennial plant know as Rhubard, became available in Maine and Massachusetts. I remember tasting it as a very young child and making a face, like having tasted a sour lemon.

The stocks of the plant look somewhat like celery and have a crab-apple greenish color, speckled with red. They are known for their tartness and when cooked with another fruit like strawberries or apples, produce a sweet-sour effect.

We use little sugar, and as in years past, it has been a favorite at this time of the year served with light cream. The vegetable is cut up and cooked until fork tender, arranged in a shell alternately with strawberries and baked like an apple pie until the crusts and filling are cooked.

The Rhubard contains many B vitamins, a host of minerals, protein, vitamin C and calcium. It is a powerhouse nutritionally for your family and is known to help curb your weight. Never should Rhubard be over consumed, as it is known to have a laxative effect.

I'm sure you've heard of Rhubard jam, which is another way to enjoy this fine spring vegetable.

We do not have any growing in our garden as previous generations did so we pick up ours up at the local grocery store where the toxic leaves have already been removed.

Another tradition in our family is the homemade crust. We use a butter flavored spread, (Smart-balance), which is heart-healthy, and unbleached flour. Using the spread and flour and the two-fork method, criss-cross cut into a pea sized mix, in which we add small amounts of water, mixing by hand until it becomes a ball. Knead slightly on floured surface, and roll dough until smooth. Cut and line a pie pan, add the filling, then the top crust. Bake at least 20 minutes at a 400 degree pre-heated oven until golden brown, then we lower the temperature to 350 degrees for approximately thirty minutes.

Wish you could join us for what will be a wonderful and healthful dessert, the Strawberry-Rhubarb pie.

To quote my mom "good eating!