Ahh, it’s spring, it’s spring, it’s FINALLY spring here in Philly! Among the many, many things I’m happy about with the warmer weather is the new crop of produce I’m now seeing at farmers markets, which means rhubarb.
Serena & I have both waxed poetic about rhubarb on this blog – here and here– primarily because we both grew up with it (she from her home farm in Montana – me from what my Dad transplanted from his family’s Pennsylvania farm to our suburban garden.) For some Rhubarb 101, check out this In Season: Rhubarb post from Cooking Light giving lots of background on this red beauty.
Now I admit, I wanted to give rhubarb a savory turn with this post and was planning on trying La Cucina Italiana’s Tagliatelle with Rhubarb & Fresh Dill but in the end, dessert won out (and hopefully you know by now, Serena & I are definitely dessert loving dietitians.)
So Light Rhubarb Strawberry Shortcake it became. My healthier twists:
- Less sugar in the sauce and cake
- Added in whole wheat pastry flour
- Cut down on the butter and upped the buttermilk
- Instead of whipped cream topping, used nonfat Greek yogurt
Time for a ruby red Rhubarb Recipe Roundup!
Rhubarb recipes from Teaspoon of Spice:
Rhubarb Slump: A Tribute to My Dad
so many I got super side tracked rhubarb searches on Cooking Light, Healthy Aperture and Pinterest got me to some more yummy, healthier and gorgeous rhubarb recipes that I’m itching to make:
Rhubarb & Ginger Cocktail – Emilie @ Scarborough Food Fair
Rhubarb & Apple Spread – JJ @ 84th & 3rd
Rhubarb Lentil Soup with Crème Fraîche – Cooking Light
Rhubarb Yogurt Granola Parfait – Tara @ Noshing with The Nolands
Rhubarb & Chipotle Grilled Salmon with Just Picked Greens – Reneé @ Sweet Sugar Bean
Rhubarb & Strawberry Lemonade – Hélène @ Tartelette
Do you like rhubarb? Any favorite recipes to share?