Strawberry Rhubarb Lemonade
Arugula Salad with Strawberry Rhubarb Vinaigrette
Easter Ham with Rhubarb Sauce
Orange Rhubarb Muffins

Rhubarb is a vegetable with a unique taste that makes it a favorite in
many pies and desserts. Rhubarb is often commonly mistaken to be a fruit
but rhubarb is actually a close relative of garden sorrel, and that makes
it a member of the vegetable family. Rhubarb is rich in vitamin C and
dietary fiber.

Rhubarb is a perennial plant (the kind that comes back every year) with
large leaves with long, thick and tasty stalks. Rhubarb stalks are
commonly found in supermarkets, Fresh rhubarb is prized by gourmet cooks
and chefs. and is available from early winter through early summer. Winter
rhubarb is commercially produced in forcing houses in Michigan and
Ontario.

IMPORTANT TO KNOW: Rhubarb leaves grow from the ground in early spring.
The leaves can grow up to a foot or more in width and length and the plant
may grow to a height of several feet. The green leaves of the plant are
poisonous. They contain high concentrations of oxalic acid crystals, these
crystals can cause the tongue and throat to swell, preventing breathing.

The edible stalks are up to 18 inches long, 1 to 2 inches in diameter,
generally somewhat hemispherical in cross section, like celery. These
stalks are cut and used in pies, jams, jellies, sauces and juice. Our
rhubarb is always ready for picking just as soon as the strawberries are
ready for harvest. It freezes well as do the berries, so a Strawberry
Rhubarb Pie can show up on the table year round, and that is a good thing!


Strawberry Rhubarb Lemonade

Makes about 6 Servings

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler, plus
additional
for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of
the zest and the vanilla, bring the mixture to a boil, stirring until the
sugar is dissolved and simmer it, covered, for 8 minutes. Stir in 1 cup of
the strawberries and boil the mixture, covered, for 2 minutes. Let the
mixture cool and strain it through a coarse sieve set over a pitcher,
pressing hard on the solids. Stir in the remaining 1 cup strawberries and
the lemon juice, divide the lemonade among stemmed glasses filled with ice
cubes and garnish each glass with some of the additional zest.



Arugula Salad with Strawberry Rhubarb Vinaigrette

Dressing:
1 cup chopped fresh rhubarb
1 1/4 cups chopped fresh strawberries
3 large shallots, coarsely chopped
1 Tbsp. sugar
1/3 cup red wine vinegar

Simmer in small non-reactive saucepan until tender, about 10 minutes.
Purie, strain into large bowl and cool. Whisk in: 3/4 cup canola oil and
1/4 teaspoon Dijon mustard

Salad:
1 bunch arugula, 12 whole strawberries and 4 oz goat cheese
Arrange on plates and drizzle with the chilled Vinaigrette



Easter Ham with Rhubarb Sauce

4 lb Ham, boneless and fully cooked
3 cups Rhubarb, fresh OR 16-oz frozen cut rhubarb
1 1/4 cup Sugar
1/3 cup Orange juice
2 tsp. Orange peel; grated
3/4 tsp. Dry mustard
1 Cinnamon stick

Do not preheat oven. Place ham, straight from the refrigerator, on a rack
in a shallow roasting pan. Add 1/2 cup water. Insert an ovenproof meat
thermometer into the thickest part of the ham. Cover the pan tightly with
aluminum foil, leaving the thermometer dial exposed. Roast in a 325 oven
until thermometer registers 135 degrees, about 19-23 minutes per pound.
Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard
and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to
medium and cook, uncovered, about 15 minutes, stirring occasionally.
Remove cinnamon stick. Remove aluminum foil from ham and spoon a small
amount of sauce over the ham 15 minutes before end of cooking time.
Remove ham when meat thermometer registers 135 degrees. Allow ham to
stand, covered, about 10 minutes, or until the thermometer registers 140.
Serve remaining sauce with ham. Makes 2 1/4 cups sauce.



Orange Rhubarb Muffins

2 cup flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped pecans
1 large egg
1/4 cup vegetable oil
2 teaspoon grated orange peel
3/4 cup orange juice
1 1/4 cup rhubarb, fine chopped Procedu

Combine all dry ingredients. Beat egg and oil, add orange juice. Add to
flour mix. Add rhubarb. Bake in greased and floured (or use paper muffin
liners) muffin tin at 350-F for 25-30 min.



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