Slow cooked pork shoulder “Mojo”” style with pepper jack cheese, jalapeño -cilantro aioli and dill pickles on wheat roll. $10 with Boulder Chips
Mojo – A marinade used throughout the Caribbean and South America that uses citrus juices as a base and is commonly applied to chicken, beef, pork or seafood as a tropical flavoring. This marinade combines citrus juices such as orange and lime or pineapple and carambola juice to make a thicker version or simply vinegar and possibly one juice added to a mixture of garlic, onions, herbs, cumin, salt and red pepper. It is a marinade that became popular in Cuba and then spread throughout the South American countries.
Rhubarb is a bright red delight that adds a fresh bite to any sweet treat and it’s our vegetable of the month. Many of us have tasted rhubarb pie but even fewer have actually made rhubarb recipes. Not only are rhubarb recipes delicious but the recipes are simple.Here’s a delicious, low-calorie rhubarb recipe for you to try.
Sweet Strawberry Rhubarb Pie
Is this the best strawberry rhubarb pie recipe you have ever had? Will let you be the judge of that. But good luck finding an easy to make healthy, sweet treat with as much flavor as this low-calorie rhubarb recipe.
Cooking Time: 50 min
- 1 1/2 cups sugar substitute
- 1/3 cup cornstarch
- 2 cups whole strawberries
- 2 cups cutup rhubarb
- 1 1/2 tablespoons butter substitute
1. Preheat oven to 425 degrees F.
2. Mix sugar substitute and cornstarch. Mix lightly through strawberries and rhubarb.
3. Pour into pastry lined pan. Dot with butter substitute.
4. Cover with top crust. Cut slits in crust. Sprinkle with sugar substitute.
5. Seal and flute edges. Cover edge with 11/2 inch strip of foil to prevent excessive browning.
6. Bake in 425 degrees F oven for 40 to 50 minutes or until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm.
Rhubarb Nutrition and Rhubarb Trivia
- Although rhubarb is most commonly seen in sweet recipes it does not taste sweet at all. Rhubarb on its own has a slightly tart flavor which contrasts well with the sweet flavor of desserts.
- Rhubarb is a good source of vitamin C and a powerhouse source of vitamin K as just 3 1/2 ounces of rhubarb has over a quarter of your daily recommended dose of vitamin K.
- While rhubarb stalks are quite tasty rhubarb leaves are to be avoided at all costs because they are toxic.
- Rhubarb thrives in cooler temperatures which it is known as a spring harvest crop.
- 95 percent of rhubarb is water.
By: Matthew Kaplan. An editor for FaveDiets.com a popular online resource for healthy recipes cooking tips quick and easy recipes and more.