Sparkling Water

Versatile Rhubarb

May 20, 2020

Rhubarb is a fabulous spring crop. The sour sweetness of rhubarb is absolutely nice in cakes, breads, pies, cobblers and jams, as well as sweet and savory compotes, chutneys, and sauces. Savory rhubarb chutney, cooked with onions and hot pepper is an exciting accompaniment to grilled pork, chicken, or shrimp. Sweeter versions employing brown sugar and lemon peel are superb served with pancakes, French toast, waffles or pound cake. Ladled atop frozen yogurt or ice cream, sweet rhubarb sauce is perfect for a spring sundae when the sun burns bright. This same sauce can be strained to yield a perfectly pink syrup. Combine with cold sparkling water or seltzer for a refreshing mocktail, or add to prosecco for a beautiful brunch beverage.

Rich in fiber, protein, vitamin C, potassium and calcium, rhubarb provides many valuable nutrients. A natural laxative, rhubarb may help east constipation. In fact, it is written that rhubarb was utilized in ancient Chinese medicine for treating stomach ailments. The vitamin K found in rhubarb may help strengthen bones, as well as possibly inhibiting inflammation in the brain. Rhubarb also supplies the body with vitamin A, which may help diminish signs of aging, particularly skin damage.

When choosing rhubarb at the supermarket or farm markets, look for glossy, firm stalks. Trim the leaves off when you bring your rhubarb home, as they are toxic. Store the stalks wrapped in a paper towel in your vegetable drawer. Wash before using. Rhubarb freezes beautifully, place chopped stalks on a parchment paper lined baking sheet and place in the freezer. When the chunks are frozen, store them in freezer bags and use within one year.

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

Staying Hydrated

July 31, 2017

Cool down this summer with healthy tips and tricks to stay hydrated.

Bubbles: Try a splash of 100 percent fruit juice in a sup of sparkling water. Remember to limit your juice intake to no more than 8 ounces per day. You can also mash up fruit such as raspberries or blueberries, and cover with sparkling water. You will have a colorful and fizzy treat that adults and kids will enjoy.

Iced Tea: There’s nothing like a glass of homemade iced tea in the summertime. Brew green or white tea, and then chill. Instead of sugar, add a bit of fresh squeezed citrus for a twist.

Coconut Water: Coconut water is a natural source of electrolytes and a great replenisher after a long day of sports and outdoor activities. Keep in mind that plain coconut water has 46 calories per cup.

Infused Water: Make your own infused water by using an infuser carafe. Fill the inner tube with sliced fruit and/or herbs, and then add water. Chill in the refrigerator. You’ll always have a wholesome, refreshing drink on hand.

Plan Ahead: Freeze a few bottles of water the night before you plan to spend a day outside.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

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