Orange Maple Roasted Rhubarb

Rhubarb is among the first spring perennial vegetables. Due to its sour, tangy, fruity flavours, it tends to be more like fruit in desserts. It contains spring cleansing flavours, antioxidants, essential vitamins and minerals, and dietary fibre and is an astringent and a digestive aid. Plants with astringent (sour like) qualities help to tone tissues and remove excesses within the body systems.

 

If foraged edibles are your thing in early spring, add some new season shoots from the pesky Japanese Knotweed to this delicious dish.