RhubarbSpringeth

When spring comes, those of us originally from colder climes are always on the lookout for rhubarb. It’s one of the first things to pop up in the backyard after a long, hard winter, making fresh pie and cobbler possible again.

The long red stalks are the edible part. They look a bit like celery and have a tart flavor. They’re usually sold without leaves because the leaves are slightly toxic.

Apart from those wonderful cobblers and pies, one of my favorite ways to fix rhubarb is by simply stewing it with a little sugar and water. I like to add raspberries, not only for flavor but also for the intense dark pink color that results. Strawberries also go well with rhubarb.

After stewing the fruit, chill it and serve it really cold with hot buttered toast for breakfast. That does take me back to my childhood.

Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

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Stewed Rhubarb and Raspberries

Active Work and Total Preparation Time: 15 minutes plus 2 hours chilling

1 1/4 pounds rhubarb stalks

1/2 cup sugar

1 cup water

1/2 pint raspberries

* Clean rhubarb stalks, removing leaves and trimming ends. Cut into 1-inch chunks. Combine rhubarb and sugar in large saucepan. Stir in water. Heat to simmering. Simmer until rhubarb is tender, about 3 minutes. Stir in raspberries and simmer 1 minute more. Pour into serving bowl and cool. Cover and refrigerate several hours or overnight before serving.

4 cups. Each 1/2 cup: 71 calories; 3 mg sodium; 0 cholesterol; 0 fat; 17 grams carbohydrates; 1 gram protein; 0.96 gram fiber.