Rhubarb: A veggie or a fruit

What is it?

A less popular produce that one might think of purchasing this summer is a mysterious item:rhubarb. Rhubarb has often been referred to as both a fruit and a vegetable. In most countries, rhubarb is considered a vegetable. However, in the United States in 1947, a court actually ruled it a fruit which led to a reduction in tax. Because of its tart taste, it makes for delicious pies of sweetness and tart all mixed into one.

Most fruit is high in carbohydrates but rhubard is quite low (like most vegetables) with only about 4.5 g of carbs in a serving. It also has a large amount of both Vitamin C and Vitamin K. Below is a description of how to cook rhubarb:

It is advised to cut the stalks into pieces and boil them in water. Then add sugar (about 1/2 a cup to 3/4 a cup) for each pound of Rhubarb, add cinnamon or nutmeg for further taste. Some also suggest adding citrus flavors such as lime and lemon to make the taste richer. Rhubarb can make great fruit spreads and jams, be mixed with other fruits, sauces, wines and most commonly in pies.

Rhubarb and Strawberry Pie Recipe
Ingredients:
About 2 1/2 cups all-purpose flour
About 3/4 cup sugar
1/4 teaspoon of salt
3/4 cup butter or margarine
2 Cups sliced strawberries
2 Cups sliced rhubarb (1/2 inch in thickness)
1/2 teaspoon ground cardamom

Preparation:
1. In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar and salt. Cut all but 2 teaspoons of butter into small pieces and add to flour mixture. Whirl or rub with your fingers until fine crumbs form. Add 1/4 cup water; whirl or stir with a fork just until dough holds together. Pat into a smooth 5-inch round. Wrap airtight and freeze until slightly firm, about 15 minutes.
2. Meanwhile, in a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom.
3. On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14- by 17 inch baking sheet; if dough tears, press back together.
4. Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry.
5. Melt remaining 2 teaspoons butter in a microwave-safe bowl in a microwave oven at full power (100%) about 15 seconds. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar.
6. Bake in a 375 degrees regular oven or 350 degrees in a convection oven until pastry is browned and the fruit is bubbling, 40-45 minutes.
7. Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool. Cut into wedges. ENJOY

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