Tracker Pixel for Entry

​Tart and Terrific Rhubarb

by HPR Contributor | .(JavaScript must be enabled to view this email address) | All About Food | June 26th, 2019

By Teresa Farrell

Love it or hate it, it’s rhubarb season! Rhubarb brings back good memories for me.

Growing up on the family farm, my siblings and I would head outside with a bowl of sugar, snap off some rhubarb and proceed to dip the tart fruit into the sugar and then eat it with a pucker. Some people enjoy the tart flavor, others not so much. Most people are familiar with rhubarb in desserts where a lot of sugar is added to balance out the tartness, but rhubarb isn’t just for desserts. The problem is a lot of people don’t know what else to do with it. here are many options, an online search for rhubarb recipes will yield more results then you can imagine, from rhubarb sauce to smoothies, alcoholic drinks, baked goods, salsas and many, many more. If you’d like to try something different I’ve included a recipe for rhubarb salsa, as well as a more traditional rhubarb muffin recipe.

Rhubarb is a colorful addition to any garden with its ruby red, pink and green striped stalks and its large green leaves. It’s available from spring to fall. If you don’t have your own plant, ask a neighbor or purchase some at the grocery store or farmer’s market.

Rhubarb is packed with nutrients and can add variety to your diet, and your taste buds. Rhubarb is low in calories; a half cup of raw rhubarb only has 26 calories. It’s also low in carbs and sodium, with no fat. It’s a good source of vitamin C and fiber and even has 100 mg of calcium in one cup and 10% of your potassium needs.

Some research shows the fiber in rhubarb may help lower LDL or “bad” cholesterol and for some the fiber and other properties in rhubarb may have a laxative affect.

A word of caution: rhubarb leaves contain a toxic chemical, which can cause serious kidney damage. Stick to eating the stalk.

Rhubarb Muffins


I cup of whole wheat flour

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup + 2 tablespoons Truvia Brown Sugar Blend OR 1 ¼ cups brown sugar

½ cup canola oil

1 egg

1 teaspoon vanilla extract

1 cup buttermilk

1 ½ cups washed and diced rhubarb

½ cup chopped walnuts

1 tablespoon melted butter

1/3 cup white sugar

1 teaspoon cinnamon


  1. Preheat oven to 350 degrees. Grease or line TWO 12 cup muffin pans with paper cups.
  2. In a medium bowl stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the Truvia/brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon batter into the prepared cups, filling almost to the top. In a small bowl, stir the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes

Nutrient information for 1 muffin made with Truvia:

Calories: 115, 150 if using regular brown sugar; Carbohydrates: 12 grams, 20 grams if using regular brown sugar; Protein: 2 grams; Fat: 7 grams; Saturated fat: 1 gram; Sodium: 135 milligrams; Fiber: 1 gram

Rhubarb Salsa

Servings: 6


2 cups rhubarb washed and diced small

1 cup washed and chopped apple

3 greens onions chopped

2 limes, juiced

2 tablespoons honey

1 jalapeno pepper, seeded and chopped

Optional: cilantro, strawberries, black beans


  1. Bring a pot of water to a boil over medium heat and stir in the rhubarb; simmer for 2 minutes (do not overcook). Drain in a colander set in the sink and let cool.
  2. Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

* This salsa is a nice addition to chicken, fish, on a taco or scooped up on a tortilla chip (baked of course!)

[Editor’s note: Teresa Farrell, Registered and Licensed Dietician at Essentia Health]

Recently in:


Birds of a Feather

by Jim Fuglie

It’s time for an update on Meridian Energy Group and the Davis Refinery. You probably remember them, although it’s been a while since I last wrote about them. Meridian is the California/Texas company that wants to build an oil…

by Taylor Markel taylormarkel@cableone.netWhat began as a single weekend of wintry activities, has now, for the first time in its history, snowballed into a multi-week celebration of all things winter! With countless, exhilarating…

Thursday, January 30, 7- 10 pmThe Fargo Theatre, 314 N Broadway, FargoKevin Smith is coming to town to show his latest and greatest motion picture, “Jay and Silent Bob Reboot.” Followed by a Q&A. Can you believe Jay and Silent…

by Erin Thostensonphoto by Erin Thostenson, Royal Botanic Gardens in I've lived most of my life in Fargo, but I attended La Trobe University in Melbourne, Australia last year to finish my degree in…

Whatta Deal! A Heart Transplant Only Runs $1,698,831.13!Ten years ago our life expectancy plateaued—and then we started to lose years of life. Every other industrialized country has gained years. A study claims this has happened…

To say that this year’s Bartenders Battle was the best display of talent in the six years since its creation would be an understatement and a disservice to not only the bartenders who made it into the competition, but also the…

by Jill Finkelsonjsfinkelson99@gmail.comHave any good stories from Ralph’s Corner Bar? The Historical Society of Clay County wants to bring us back in time to the Moorhead favorite and they need the local’s help. Musicians,…


Here’s to the ladies

by HPR Contributor

by Jill Finkelsonjsfinkelson99@gmail.comDeb Jenkins returns for a 23rd year of celebrating Fargo’s Women- and their music. The story is old news now, Deb tells me over the phone as I ask her- how did this start? 23 years ago, she…

Nearly one year ago, Tamara Kotevska and Ljubomir Stefanov’s stunning documentary “Honeyland” collected a trio of awards following its world premiere at the Sundance Film Festival. Those accolades, including special jury…

“Surrealism permeates--there’s a legacy there with contemporary art where they’re still trying to capture or convey something that can’t quite be fully understood without the existence of that thing that you can’t fully…

by Kris Gruberperriex1@gmail.comHigh Plains Reader spoke to Act Up Theatre board member Jackie Shaw, about the fundraiser "Kabaret for Kaleidoscope" at the TAK Music Venue.High Plains Reader: How did the idea for this show come…

Stand-up comedy is traditionally a one-way exchange. Outside of the odd question addressed to a random audience member, the limit of the spectators’ contribution to the conversation is their laughter at the comedy stylings being…

Even though it didn’t officially open until February 1st of last year, Moorhead bar Harold’s on Main had been under discussion for several years beforehand by its owners. Longtime friends and musicians Eric Odness, Rob Pope,…


Yoga on the Farm

by Ryan Janke

Every Thursday evening during the month of June, Mara Solberg is inviting people to come out and try Yoga on the Farm. It is a unique yoga experience that was born from an idea that was proposed to Solberg.“I’ve been with Red…

by Devin Joubertdevinlillianjoubert@gmail.comIt’s that beautiful time of the year that’s filled with seasonal decorations, sparkly lights, warm family gatherings, and delicious feasts. I love everything about this time of the…

by Karen Andersonkartcone@gmail.comCongratulations to the Fargo School District for opening up a discussion regarding today’s students as covered in the January 7, Barry Amundson article “Social, emotional learning a forefront…