Strawberry Rhubarb Juice

Rhubarb is in season! I am always looking for new ways to use the rhubarb that grows so abundantly in my garden. Rhubarb is high in iron, calcium and potassium. I recently read that 1 cup of cooked rhubarb has twice the amount of calcium than that of 1 cup of milk! When juicing rhubarb, be sure not to include the leaves because they are poisonous.

2 stalks rhubarb (trimmed)
5-6 strawberries
2 carrots
1 apple

Wash all produce thoroughly. Process through the juicer. Stir. Pour over ice and serve immediately.

Makes 2 servings
1 weight watchers points plus per serving

Stewed Rhubarb

This is a summer favourite in my house. Rhubarb is a sure sign that the gardening season is well under way, and my rhubarb plant is always one of the most successful parts of my garden. We eat stewed rhubarb with granola and yogurt, on top of ice cream, and even on toast! I like it to be a little bit tart, however it is an easy recipe to adjust the sugar quantities to suit your own tastes.

4 cups fresh rhubarb, chopped
1/2 cup sugar
2 tbsp water

In a saucepan stir ingredients together over medium heat. Once sugar is dissolved turn heat to low. Simmer for 15-20 minutes until rhubarb is broken down and sauce has thickened.

Store in an airtight container and refrigerate. Best if eaten within a week.

12 weight watchers points plus for entire recipe.