Rhubarb: The Tart Beauty of Spring
Ladies, if you haven't yet embraced rhubarb, it's time to meet your new favorite springtime treat!
This vibrant veggie thrives in Canada's cool climates, making it a backyard staple from British Columbia to Ontario and Nova Scotia. Its crisp, ruby-red stalks are ready for harvest from late May through July, offering a delightful tartness perfect for culinary experimentation!
What to Eat and What to Avoid
Leave those leaves behind! They contain oxalates in quantities your body cannot safely process.
The stalks are rich in antioxidants, vitamin C, calcium, vit K and fiber, and the taste profile is perfect in sweet or savoury dishes.
Rhubarb Tea Recipe: A Sip of Spring
Craving a cozy, tangy beverage? This rhubarb tea is your perfect companion:
- 1 cup chopped rhubarb
- 1 washed and sliced lemon
- 1-inch piece of fresh ginger, grated or pounded
- 5 pounded cardamom pods
- 1 washed and sliced tangerine
- 1 sprig of fresh rosemary
Instructions:
- In a saucepan, combine rhubarb, ginger, cardamom with 1L of water
- Bring to a boil, then simmer for 15 minutes
- Cut the heat and add the rosemary. Allow to steep 5 minutes
- Strain into a teapot or pitcher
- Pour onto lightly smashed tangerine and lemon slices
- Serve warm or chilled over ice with a sprig of rosemary
This tea has the most beautiful pink hue and a tangy, refreshing flavor.
The combination of ingredients offers a soothing experience, perfect for unwinding after a busy day. Enjoy the bounties of Spring with this delightful rhubarb tea!
A Touch of Rhubarb in Your Skincare
For a refreshing twist, Rhubarb & Cajeput is for you!
Its natural antioxidants and gentle creamy lather make it a delightful addition to your skincare routine. You'll love the subtle scent and the way it leaves your skin feeling rejuvenated.