EASY STEWED RHUBARB

Giving ‘Barb the Spotlight She Deserves!

Ever feel like rhubarb is the unsung hero of the dessert world? It's like the quiet friend in a rowdy group of fruits, never one to steal the show – sorry, Strawberry. But without rhubarb, it's like a party missing that mysterious, subtle vibe. So, I've taken it upon myself to give 'Barb a chance to shine, let her grab the mic, and wow the audience. Chopped, warmed, and spiced up, it's like she's been waiting for her big break. This 'Barb, she's a performer, a natural on the stage. Throw her in oatmeal, ice cream, pancakes, or scones, and you've got a showstopper – sweet, tangy, and ready for the limelight!

Did you know that rhubarb is like celery's edgy cousin? Yep, it's a veggie, but it's not here to be all bland and boring. Rhubarb is like that sassy friend who's both tart and high-fibre, packed with vitamin C and antioxidants. To cook it right, throw in some sugar and a spices like cinnamon, cardamom, ginger, and nutmeg – trust me, it's a party you don't want to miss.

And hey, it's rhubarb season, at least where I live (mid-June, Ontario, Canada). Eating in season not only packs a nutrient and flavour punch at a lower cost. If you have access to these ruby-red stalks of awesome locally, head out around this time to pick up some rhubarb. It's time to spice up your veggie game!

Ingredients for this Easy Stewed Rhubarb:

• 2 cups chopped fresh rhubarb

• 2 tbsp maple syrup

• 1/4 tsp cinnamon

• 2 tbsp water

Step 1: Chop and Simmer

• Chop rhubarb into small 1/2 inch pieces.

• Combine all ingredients and bring to a simmer over medium heat.

• Turn down to medium low and simmer for 10 min until rhubarb breaks down. Stir occasionally.

Step 2: Cool and Store

• Cool stewed mixture before refrigerating. *For a lil something special top or mix with fresh basil.

• Store in an airtight container in the fridge for a week.