National Rhubarb Day is celebrated on January 23rd in the United States. Here are two recipes from Chef Nancy Berkoff’s Vegan Microwave Book.
Rhubarb Sauce
(Makes 2 cups)
1-1/2 cups sliced fresh or frozen, thawed rhubarb
1/2 cup vegan sugar
2 Tablespoons apple juice concentrate
1/2 cup water
Place all ingredients in a microwave-safe 1-quart bowl. Cover and microwave on High for 4 minutes or until rhubarb is very tender. Remove and stir sauce until smooth. Serve with hot cereal, pancakes, waffles, and hot muffins.
Stewed Fresh Rhubarb
(Serves 5)
4 cups sliced rhubarb
1/4 cup orange juice
3/4 cup vegan sugar
1 cup sliced strawberries, fresh or frozen, thawed
In a 2-quart bowl or casserole, combine the rhubarb, juice, and sugar. Cover and microwave on High for 10 minutes or until rhubarb is tender. Stir in strawberries. Let stand at last 10 minutes before serving.
Note: More sweetener may be needed, depending on rhubarb’s tartness. Serve this with sweetened cooked or cold cereal or with cooked fruit.