Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Soups & Stews
This Recipe Makes: 8 Serving(s)
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 (about 3 cups)1 large onion, diced2 small garlic cloves minced1 tbsp. olive oil3 cup low sodium vegetable broth1/3 cup raisins1 tbsp. chili powder1/8 tsp. allspice2 cup rhubarb diced30 oz black beans (cooked from raw without salt)
To prepare tomatoes blanch, remove skin and chop. In a large saucepan on medium heat. saute onions and garlic with olive oil. 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.
NOTE: This recipe is high in fiber, low fat, low cholesterol, high in vitamin C, high in iron, good source of calcium.)
Starch: 1 1/2Fruit: 1/2Meat/Meat Substitutes: Very Lean: 1