In this episode, Marge walks you through the classic Rhubarb Crumble but with a cannabis twist. Quicker and easier than pie but just as tasty, the crumble will use some of the bountiful, fresh rhubarb that seems to be everywhere right now. Make it your own by not only by infusing it but by switching up the fruit you pair with it.
Here are the links to things mentioned in this episode:
- Generational Perspectives episode where Marge speaks with her father about cannabis.
- Rhubarb Crumble recipe from Taste of Home.
- Rhubarb Salsa recipe for something different, use infused honey to elevate this recipe.
- Upworthy for good news, @upworthy on Instagram and Facebook.
- Tank’s Good News for more good news, @tanksgoodnews on Instagram and Facebook.
Your Rhubarb Recipes
Rhubarb Crumble from Taste of Home
(check out the recipe from the link above for nutrition information, comments and a printable version of this recipe)
- 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
- 1 cup diced peeled apples
- 1/2 to 1 cup sliced strawberries
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold infused butter or coconut oil
- 2/3 cup packed brown sugar
- 2/3 cup quick-cooking oats
- Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside.
- In a bowl, combine flour, baking powder and salt. Cut in the infused butter/coconut oil until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture.
- Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.
Enjoy warm or cold!
Rhubarb Salsa from Northwest Edible Life
(check out the recipe from the link above for notes, serving suggestions and a printable version of this recipe)
- 3 tablespoons infused honey, or more to taste, dosed to your prefernce
- 1 pound rhubarb stalk (2 large stalks), cut into small dice (3 generous cups)
- 1 bunch green onion, sliced (1 cup, very lightly packed)
- 1 bunch cilantro, rough chopped (1/2-cup, very lightly packed)
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon dried chili flakes, or more to taste
- Kosher salt
- Freshly ground black pepper
- Measure the infused honey into a medium bowl. Set aside.
- Blanch the rhubarb. Bring a large pot of water to a boil over high heat, then add the diced rhubarb. Cook for 45 – 90 seconds, until rhubarb is just tender. Do not overcook.
- Drain rhubarb very well, then immediately transfer diced rhubarb to the bowl with the honey and stir gently to coat the rhubarb in the honey. Let the rhubarb cool to room temperature.
- Add the green onion, cilantro, jalapeno, garlic, lime juice and chili flakes to the rhubarb. Season to taste with salt and pepper. Adjust flavor with additional honey or lime juice as needed.