Oh how I love Spring time! All of my favorite foods are in season right now. Stop by your local farmers market (check here for locations near you) for super fresh produce.
This sauce takes just 15 minutes to make! I make a big batch and keep some handy for topping on yogurt, waffles and ice cream. Rhubarb has a fresh, tangy taste that pairs excellent with strawberries. I use agave nectar in place of sugar to balance out the tang.
I used 7 or 8 stalks of rhubarb and 1 pint of strawberries. Wash. Cut of the ends of the rhubarb (just like celery) then chop into 1 inch pieces taking care not to peel the skin off.
Hull strawberries then slice in half.
Put into large pot with 1 1/2cup of filtered water and 3/4 cup agave nectar.
Bring to a simmer over medium heat, stirring often. Cook for about 10 minutes till rhubarb is soft.
Keep unused portion refridgerated or freeze.
Makes about 2 quarts.
Health and Nutrition Benefits of Eating Rhubarb (found here)
Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.
Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion.
Eating a cold piece of rhubarb stalk can help counterbalance stomach acid and thus, restore health.
Regular consumption of fresh rhubarb has been seen to have a positive effect on lowering of blood pressure.
It is believed that regular intake of rhubarb extract can help in diminishing the problem of hot flashes.
Rhubarb has anti-bacterial properties and when applied topically, can inhibit the problem of staphylococcus aureus.
Researches have suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol.
Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties.