The Story of “How Auntie Rhubarb Got Her Name”

The Story of “How Auntie Rhubarb Got Her Name”

Most people bring flowers to the graveside at a funeral.

When my Great Aunt left us a few years back, my 30 year old daughter adorned her graveside with a bouquet of rhubarb! This is the story of how Auntie Rhubarb got her name.

Sunshine and love filled my Great Aunt’s vibrant back yard on that warm sunny day back in 1982.

Her weed-free, always flourishing garden spanned the huge yard from the grassy area behind the house – all the way to the back alley, on both sides of the concrete path.

Row upon row of dark mounded soil produced a canvas of her gardening handiwork – potatoes, turnips, string beans, carrots, onions, pea pods, cauliflower, and broccoli.

The glorious smells of summer were abundant, and butterflies sparkled in the sunbeams.

The vibrant afternoon was filled with joyous laughter and the chitter chatter of my curious, talkative first-born – her two-year old great-great-niece.

With wide-eyed toddler curiosity, she wandering down the pathway and into the rows of tall sun-stretched plants, Auntie guiding her from one to another, encouraging her to sample this veggie and that berry.

And what first-time garden exploration is complete without some crunchy oh-so-tart rhubarb?

So Great-Auntie Barbara went into the house and brought out a bowl of white granulated sugar and some thinly sliced stalks of rhubarb.

We watched and giggled with each bite, as my little daughter’s face squished itself into that quivering reaction only sour rhubarb, no matter how much sugar, can incite.

More visiting, some iced tea and cookies, our bellies and hearts full… it was time to go.

“Say good-bye and thank-you to Auntie Barb” I prompted gently.

With the hesitation of a young learner, her petite little hand began waving good-bye, and she sang out “Bye-bye, thank-you Auntie Rhu-barb!”

Auntie “Rhubarb” howled! Her belly laugh was contagious and we all enjoyed the innocent confusion.

And it stuck!

Many other great-great-nieces and nephews were born after my eldest. Everyone of them endearingly called her “Auntie Rhubarb.” It just became her name.

Do you have a rhubarb story? Another summer-food short story? What’s your favorite way to eat rhubarb?

Please take a moment to share the rhubarb or summer-food love in the comments below…

Here’s one of my favorite rhubarb recipes – RHUBARB-MANGO CRISP CRUMBLE {oil-free}

Fruit Crisp Crumble {oil-free, vegan + gluten-free}

Fruit Crisp Crumble {oil-free, vegan + gluten-free}

Rhubarb and Mango Fruit Crisp

Fruit Crisp Crumble {oil-free, vegan + gluten-free}
Seasonal fruit or frozen, this easy crisp is a go-to for a delicious breakfast or dessert after a veggie bean soup or other light meal. If you're using a tart fruit like rhubarb, consider pairing it with a sweeter fruit like mango or even dates or other dried fruit. No need for oil - there is plenty of natural fat in the nut or seed butter.
Author:
breakfast, dessert
Serves:: 4-5
Prep time:: 
Cook time:: 
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Ingredients:
  • BOTTOM FRUIT LAYER:
  • 8 cups chopped juicy fruit or berries (for example: mango, peaches, plums, berries, rhubarb, etc)
  • ¼ cup dates, raisins, or other dried fruit (opt)
  • 2 tsp ground cinnamom
  • 3 Tbsp maple syrup or dark agave or brown rice syrup
  • ¼ cup water or fruit juice (a bit more for berries or other less juicy fruit)
  • CRUMBLE TOPPING:
  • 1¼ rolled oats (gluten-free tested, if needed)
  • ¼ cup whole-grain flour (find gluten-free flour here)
  • 1 cup sliced almonds or chopped Brazil nuts or pumpkin seeds
  • ½ cup liquid or dry whole sweetener (coconut sugar for example)
  • 1 Tbsp ground cinnamon
  • ⅓ cup - ½ cup nut or seed-butter (cashew, almond, tahini, etc)
Directions:
  1. Preheat oven to 400F.
  2. Prepare chopped fruit into a 10"x10" glass pan, or ceramic deep dish (or equivalent).
  3. Sprinkle fruit with cinnamon, drizzle with liquid sweetener and water or juice.
  4. Mix topping ingredients in a bowl incorporating the nut or seed butter into the dry ingredients with clean hands. Crumble the topping over the fruit, distributing evenly.
  5. Bake at 400F for about 30 minutes until fruit is soft and juicy. Serve warm or at room temperature, as is, or with yogurt or kefir topping. Or, of course - ice cream!

 

READ: The Story of How Auntie Rhubarb Got Her Name!

 

 

{3 Ingredient} GF Vegan Chocolate Peanut Butter Crunch

{3 Ingredient} GF Vegan Chocolate Peanut Butter Crunch

A chocolate and peanut butter combo craving led me to using an old recipe of my mom’s, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you’re like me and need to hide them from myself.)

{3 Ingredient} Chocolate Peanut Butter Crunch
A chocolate and peanut butter combo craving led me to using an old recipe of my mom's, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you're like me and need to hide them from myself.)
Author:
Sweet Treat!
Recipe Type:: Gluten-free Vegan
Serves:: 12 servings
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Ingredients:
  • 1-12oz bag chocolate chips or chunks (I use Enjoy Life brand because it's GF and vegan)
  • 1/2 cup unsweetened peanut butter
  • 5-6 cups Ancient Maize Flakes (here) or other crunchy wholegrain flakes
Directions:
  1. In a microwave in one minute spurts stirring between, melt chocolate and peanut butter together. (Alternately you can use a saucepan over low heat.)
  2. In a large bowl mix together the flake and melted mixture and spread into a parchment lined pan (I use a 9"x9" pan)
  3. Refrigerate or freeze until set.
  4. Cut into squares, or break into chunks, and serve.

{3-Ingredient} Chocolate Peanut Butter Crunch

{3-Ingredient} Chocolate Peanut Butter Crunch

(3-Ingredient) Chocolate Peanut Butter Crunch

Sweet Corn Muffins {gluten-free + vegan}

Sweet Corn Muffins {gluten-free + vegan}

These corn muffins make a great breakfast muffin or a compliment to savory meal dishes like soup or chili. Or, spread with cashew cheeze, avocado butter, or nut butter.
Don’t be afraid to play with additional ingredients, incorporating fresh or frozen corn kernels, raisins, chopped dates, apple chunks, or other yummy surprises, including other spices!
Sweet Corn Muffins {gluten-free + vegan}
Author:
Breakfast, Dinner, Snack
Recipe Type:: Baked
Serves:: 1 dozen
Prep time:: 
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Ingredients:
  • DRY:
  • 1 cup corn meal (or corn grits)
  • ½ cup sunflower seeds, or cashews, ground into meal
  • ½ cup millet or brown rice flour
  • ¼ cup garbanzo or amaranth flour
  • ¼ cup chia seed flour (ground chia seeds)
  • 2 tsp baking powder
  • ¾ tsp salt
  • WET:
  • 2 cups apple sauce
  • ⅓-1/2 cup maple syrup
  • OPTIONAL INGREDIENTS:
  • 1 cup corn kernels, fresh or frozen
  • ½ cup raisins or dates
  • 1 cup diced apple
  • 1 tsp chili powder and/or cinnamon
  • 2 Tbsp chopped chilies
Directions:
  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together all dry ingredients. (NOTE: Sunflower seeds and chia seeds or cashews can be ground into “mealy” flour using a coffee or spice grinder.)
  3. Fold in any optional spices.
  4. Add apple sauce and maple syrup and mix well.
  5. Fold in any optional ingredients.
  6. Line muffin tines with paper muffins liners, or oil muffin tin. Spoon batter into 12 muffin cups.
  7. Bake for 30-35 minutes.
Sweet Corn Muffin photo

Sweet Corn Muffin

 

Sweet Corn Muffins {gluten-free + vegan} photo

Sweet Corn MufSweet Corn Muffins {gluten-free + vegan}fins

Sweet Corn Muffins {gluten-free + vegan} photo

Sweet Corn Muffins {gluten-free + vegan}

Lemon Avocado Creme

Lemon Avocado Creme

Tart, yet sweet, Lemon Avocado Creme is a perfect vegan alternative to sour creme!

Lemon Avocado Creme
Author:
topping for soup, replacement for sour creme
Serves:: 3-4 servings
Prep time:: 
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Ingredients:
  • 1 ripe avocado
  • ¼ cup cashews (or 2 generous Tbsp cashew butter)
  • ½ tsp salt (or herb salt)
  • 1 large lemon or lime, juiced
Directions:
  1. Cut avocado around the middle, lengthwise. Twist the two halves in opposite directions to open.
  2. Remove the pit and scoop out flesh with spoon, into a food processor or blender.
  3. Add cashew, salt, and lemon juice.
  4. Blend until creamy and smooth.
  5. Dollop over soup or anywhere else you'd use sour creme as a topping. Alternately, it can be used as a spread on toast or a dip with crackers or pita wedges.
  6. RUSSIAN BORSCHT RECIPE

 

Presto Pesto Pasta Salad

Presto Pesto Pasta Salad

If you love garlicy pesto you’ll love this easy delicious summer whole-meal-deal pasta salad. Edamame beans can be purchased already shelled providing easy protein, fiber and health building phytochemicals that are sweetly satisfying.

Presto Pesto Pasta Salad
If you love garlicy pesto you'll love this easy delicious summer whole-meal-deal pasta salad. Edamame beans can be purchased already shelled providing easy protein, fiber and health building phytochemicals that are sweetly satisfying.
Author:
Recipe Type:: Full-Meal-Deal Salad
Serves:: 6 servings
Prep time:: 
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Ingredients:
  • 1-16 oz (454g) pkg whole grain rotini/spiral pasta (see: gluten-free if needed)
  • 2 cups edamame (green soy) beans, shelled - usually found frozen (or other favorite canned or cooked beans)
  • 6 cups variety of veggies, chopped (ie. 2 cups each of broccoli, cauliflower and carrots)
  • 1 cup cherry tomatoes, halved
  • 1 large stalk celery, diced

  • VEGANIZED PESTO
  • 5-8 cloves garlic, minced
  • 1 cup fresh basil leaves, (firmly compressed)
  • ½-2/3 cup water
  • ½ cup pine nuts (or slivered almonds)
  • ⅓ cup nutritional yeast flakes
  • ¾ tsp salt
Directions:
  1. Bring water to a boil.
  2. Chop broccoli, cauliflower and carrots into bite size pieces.
  3. Add dry pasta to boiled water, cooking according to package directions. A few minutes before pasta is done (test a few for chewiness) turn up the heat to high and add the chopped broccoli, cauliflower and carrots to allow them to cook slightly.
  4. While they are cooking, thaw the frozen edamame beans. Place them into a large colander and rinse with warm water.
  5. When pasta is completely done and veggies are tender-crisp, drain all into the same large colander with the beans. Immediately rinse all under cold running water (to stop the cooking of the pasta and veg.) Drain well and toss into a large salad serving bowl.
  6. NOTE: The addition of the veggies to the pot will reduce the water temperature slowing the cooking of the pasta, so just prior to adding the veggies, put a lid on the pot to assist the water temperature to quickly rise and turn up the heat to HIGH.
  7. Chop the cherry tomatoes and dice the celery. Add to the salad.
  8. Make the pesto in the food processor with the 'S' blade: Remove thicker stems from basil leaves.
  9. Prepare pesto with the “S” blade by adding all ingredients and pulsing to desired texture.
  10. HINT: If pesto is too thick, you can thin it down with a bit of water, or if too thin add a few more nuts.
  11. You can reserve ¼-1/3 cup pesto for another recipe (for example - Portebello Pesto Sandwich ...recipe coming soon!)
  12. Toss pesto together with other ingredients and serve.