I must admit that rhubarb is not high on my list of veggies. It is tart on its own and must be sweetened or combined with something else to temper the flavor. Some time recently I enjoyed strawberry rhubarb jam. It was….perky. I think that’s the best way to describe it. Since the rhubarb and strawberry seasons coincide, they are often paired in jams and pies. While in food preparation only the petioles (stalks) are used, some medicinal concoctions use the leaves and roots. However, don’t eat them on their own because they have toxins in them that unbalanced with other ingredients are harmful to humans. Visit the Rhubarb Compendium for more information on this interesting vegetable. This note paper has two recipes for stewed rhubarb that look like they would be a side dish of some kind.

Stewed Rhubarb

7 cups rhubarb

1 1/2 cup sugar

1/2 cup water

1 pk strawberry Jello

Cook till soft

3 cups rhubarb

1 cup sugar

1 1/2 cup water

1/4 cup tapioca (scant)

Cook till soft