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Rhubarb the healthy vegetable (but we call it a fruit)

I love eating my rhubarb straight from the bunch.  I pick it and start chewing on it. Yes that was my treat growing up and we got a little bit of sugar to put the ends in if we were good.  So, yes I’m really healthy and who knew I was eating so healthy when I was younger.

Following is a recipe for some Rhubarb tarts. And for all you that can’t take the tangyness of the rhubarb I have included a cajeta (caramel) recipe to put on top.

Rhubarb Tarts

3 T Quick cooking tapioca (process until finely ground)

6 Cups Fresh Rhubarb cut into 1/2″ pieces

3/4 cup of Honey  (honey adds a sweetness that no sugar can match)

1 t grated orange zest

1 t vanilla

1/4 t salt

1/4 t cinnamon

Put all ingredients in a saucepan and bring to boil. After it reaches a boil cover & simmer for 15 to 20 minutes.

refrigerate overnight.

Make a double batch (9″) pastry. Cut into 4″ rounds. Place in muffin tins add rhubarb mixture filling half way.  Bake for 12 minutes. Take out and cool


Cajeta Sauce.

1 qt goats milk (traditional) can use cows milk

1 cup honey

1 whole cinnamon stick

1/2 t kosher salt

2 t vanilla extract

1/2 t baking soda.

Put all ingredients in a heavy bottom pan making sure it only fills up the pot half way.  Bring to boil stirring constantly for 1 1/2 hours.  Take out cinnamon stick after 1 1/2.  Continue boiling and stirring,  milk will start to thickening and when it turns golden brown and looks thick like caramel its done.  Let cook just a few minutes then put into glass jars and put into refrigerator.  When ready to eat tarts put a little dollop on the tart and try not to eat to many as they are really good…..