Rhubarb is the edible stalk portion of the rhubarb plant. The leaves are considered poisonous, so make sure to remove them before cooking. Rhubarb is a primary ingredient in jams, sauces, preserves, and especially pies and is often paired with strawberries. It is the earliest edible garden item in spring gardens in the US. The flavor is sour, so it is often prepared with a sweetener. This recipe is a family favorite.
Ingredients
3½ cups organic apple juice
2 tablespoons agar agar flakes (sub 2 tsp agar agar powder)
2 pinches of sea salt 2 tablespoons arrowroot powder
3/4 cups sliced strawberries
3/4 cup rhubarb
In a medium-sized pot, add 3 cups apple juice, agar flakes and salt. Stir and bring to a boil over medium heat, stirring frequently with a whisk.
Lower flame and cook 10 minutes, while stirring occasionally
Whisk arrowroot in the remaining ½ cup of cold apple juice in a cup or small bowl and then stir into pot, continuing to stir.
Raise flame and boil gently. Simmer about 1 minute, stirring continually.
Add rhubarb and strawberry and cook for 5 minutes.
Remove from heat and pour into individual serving dishes. Refrigerate for 1 hour before eating.
I love Rhubarb, never thought about it in a kanten! Thank you for the recipe! DeeDee
Sure! Let me know how the recipe works out. Thanks