About
Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Soups & Stews
This Recipe Makes: 10 Serving(s)
Summary
According to the Old Farmer’s Almanac, the leaves of the plant are poisonous, do not eat them. This rhubarb recipe from the “Farmer’ Market Favorite Recipes Cookbook” published by Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten. Their website is: www.ccesaratoga.org.
What you’ll need
2 lb tomatoes
1 large onion, diced
2 med garlic cloves minced
1 tbsp. olive oil
1 lb ground beef (85% lean)
3 cup low sodium vegetable broth
1/3 cup raisins1 tbsp. chili powder
1/4 tsp. allspice
2 cup rhubarb diced
30 oz black beans (cooked from raw without salt)
Instructions
Step 1
To prepare tomatoes blanch, remove skin and chop. In a large saucepan on medium heat, sauté onions and garlic with olive oil and ground beef (if desired). Drain fat, if necessary. Add broth, blanched tomatoes, raisins, chili powder and allspice. Bring to a boil. reduce heat and simmer for 20 minutes. Stir in rhubarb and black beans and simmer for another 20 minutes.
Step 2
NOTE: This recipe is high in fiber, high in vitamin C, high in iron, good source of calcium
Diabetic Exchanges
Non-Starchy Vegetables: 2Meat/Meat Substitutes: Lean: 2Carbohydrate: 1 1/2
