Rhubarb Flummery is an old British recipe. Often I serve it over tapioca, but it is also delicious served over Strawberry Shortcake muffins.

Ingredients:

1 ½ pound of chopped rhubarb
1 ½ cups water
½ cup Delight
¼ teaspoon vanilla
3 tablespoons cornstarch

Directions:

Cut the rhubarb into ½ inch pieces. Add water and sweetener and simmer
until mushy. Add vanilla. Mix cornstarch with a little cold water; stir into rhubarb. Cook, stirring until thickened. Serve warm or chilled.

Info: Rhubarb is so easy to grow. Once it is established, it offers it’s stems each year for harvest (perennial). Rhubarb is popular in Scandinavia and northern Europe. Rhubarb has no fat, about 6 calories per ounce, and a gram of fiber per ounce – translation: A great food to include in your diet; loaded with phytonutrients (nutrients from plants), vitamin C and K, calcium, potassium and manganese. This rhubarb entry is my continuing goal to introduce you to plant foods that you may not be familiar with. If you like being creative, you may want to use the Rhubarb Flummery as a sweet and tangy sauce on chicken, fish or meat.

Chopped rhubarb in sauce pan.

Cook the rhubarb and Delight until the rhubarb brakes apart.

Serve immediately, or cool and store in covered container.

Ready for you to use in a variety of recipes.