Yesterday I mentioned I picked beets to go with my evening meal.  They were yummy.  They complimented the chicken, rice and salad (lettuce from our garden) very well.

Just in case you have never had beets before, all you have to do is wash them and peel them. Yes, you will get red hands, but it washes off easily.

I then slice them thin; place in a large microwave safe bowl and add just a little water so that they steam more than they boil.  The fresher and younger the beets are, the less time it takes.  I put mine on for 4 and a half minutes, stirred them and added another 2 minutes.  They were soft, but not mushy. Then I drained any remaining water and added a little butter, salt and pepper.  They were ready to eat, adding nutrition and color to a yummy meal.

It’s May, so Iced Tea time must be starting.  One vegetable that grows well in spring here in North Dakota is Rhubarb.  I have four plants so when they grow, I need to start using it.  On Saturday I picked a plant and made Rhubarb Strawberry Sauce and Iced Rhubarb Tea.  It is so yummy.

Iced Rhubarb Tea

8-12 stalks rhubarb (cut into 3 inch pieces)

3 tea bags  (any flavor) (I have added up to 5 when I want a stronger tea taste.)

3 quarts water

¾ c honey or to taste.  Can use ¾ cup sugar

Place rhubarb in 3 quarts water.  Bring to a a boil.  Boil on low for 30 minutes until rhubarb is soft and mushy.  Place tea bags in water the last 6 minutes.  Strain. Place into 2 quart pitcher.  Add honey or sugar while hot. Chill.  Serve over ice.

The best part is that the flavor changes with the type of tea bags you add.  This time I had a strawberry kiwi tea flavor.  I have tried all types of flavors in the past.  Go ahead and experiment.

So this morning when I got up it was in the 30s and a little chilly in the house, so I had me some Hot Rhubarb Tea.  It was just as yummy as iced.  This recipe is definitely a keeper.

What do you do with rhubarb?